Smitten by Squash

I didn’t like squash growing up, like, not at all. When my mom made squash for dinner, it was one of those dinner table battles, and I had to choke it down.

However, I’ve grown to like squash much better over the years. I like it raw in salads, grilled (with grape tomatoes and onions is the best!), and even cooked alone as long as it’s not mushy. Mushy is gross.

Squash is a healthy addition to any meal, and here’s why:

• Winter squash (acorn, butternut, spaghetti) are full of fiber, carotene, vitamin C, folic acid, calcium, magnesium, and potassium.
• Summer squash (green and yellow zucchini, yellow squash) are full of fiber, vitamin C, beta-carotene, and folate.
• You can eat it year-round. And it’s macro and calorie-friendly!

My favorite squash are definitely butternut (steamed in the microwave) and spaghetti—spaghetti being my #1 choice by far. In fact, spaghetti squash has been a regular at dinnertime lately.

Spaghetti squash can be so versatile! Try it these ways:

• Enjoy it as a side dish topped with grated Parmesan cheese and butter or spray butter.
• I’ve subbed spaghetti squash in my favorite Chicken Tetrazzini recipe from my friend, Diane, except I decrease the liquid called for in the recipe a bit.
• I’m a spaghetti lover, and spaghetti squash is a great sub for pasta: Spaghetti squash + marinara sauce + leftover chicken, pork, or steak + grated Parmesan cheese. It’s so yummy! And it’s super macro-friendly too. One cup of spaghetti squash: 42 cals, .4g fat, 10g carbs, 1g protein. One cup of spaghetti noodles: 180 cals, 1.5g fat, 40g carbs, 9g protein.

I also cook my spaghetti squash in the InstaPot, which is super quick, and I got this idea from @instantlymeg on Instagram. Check out her feed—she’s got some great InstaPot ideas! Here’s the how-to:

1. Cut the squash in half and remove all the seeds and stuff.
2. Add 1 cup of water to the pot and place the squash on top of the trivet.
3. Cook on high pressure for 7 minutes, then release with either quick release or natural release.

Squash can also be subbed in recipes in place of other ingredients:

• I sub 2 cups of shredded zucchini for the pumpkin in my favorite pumpkin brownies recipe.
• I can turn that pumpkin brownies recipe into lemon brownies by using a yellow cake mix and 2 cups of shredded yellow squash in place of the pumpkin. I also throw in some white chocolate chips, of course. It’s to die for!

Are you a squash lover? What’s your favorite way to eat it?