The Season of Squash

I may highly dislike the cold. I did run away to Cali from the Colorado winter snow. And I avoid any sport or hobby that encourages the winter season...

BUT...

Winter isn't all that bad ofcourse.

What would I do without my winter squash?!?!

You can categorize it as a mild, almost severe, obsession of mine --- to the extent that for Christmas I got a box full of spaghetti and acorn squash and I couldn't be happier :)
 (I am a simple girl to please... what can I say?)

Lets be honest... Most people are unaware of the variety of squash out there. Or have no idea how to cook or what goes with these gems of a veggie. Ultimately, it is all about stepping outside your comfort zone and experimenting.... add a little this... add a little that... cook it this way... cook it that way...

So here are some tips ~

Squash you cannot live without:
- Spaghetti
- Acorn
- Butternut
... okay... so basically all of them...

How to cook your squash:
Set your oven to 400 degrees.
Spaghetti or Acorn squash... cut the squash in half and place face down on a cookie sheet.
Butternut squash... peel and cut into bite size cubes and spread around on cookie sheet with a drizzle of olive oil.
Bake for 40 minutes.
Take out and enjoy! Your options are endless.

Simple Recipes

Feeling the Mexican vibe tonight?!
Take that spaghetti squash and fork out the insides into strings, or take that acorn squash and with either, add black beans, avocado, meat of choice, tomato, and salsa.

Craving the carby Italian plate?!
Take that spaghetti squash and fork out the insides to create "fake" spaghetti and where the recipe calls for spaghetti, just replace it with the "fake" spaghetti. Lasagna, pesto, marinara.. you name it!

Something sweet calling your name?!
Take the butternut squash or acorn squash, and top it with cinnamon and a dash of sweetener before baking. Just the smell of the squash cooking might just be enough to curve your craving!

- - - - - - - - -
So, last night I tried something new. I made a spaghetti squash and decided to take a little chance and make almost a shrimp stir fry with it.
 
- half a spaghetti squash
- half a bag of bean sprouts
- several raw shrimp
- dash of soy sauce
1. Back squash.
2. Combine forked out squash with bean sprouts and shrimp in skillet. Cook at medium heat for about 5 - 7 minutes.
3. Top with soy sauce.

I will have to say it was rather good :) Next time I plan to add more veggies to the mix, I just was verrryyy limited to what I had in the fridge since I just got back to Cali.

So what is the plan for tonight?!?
The other half of the spaghetti squash with a salmon patti. Yum Yum in my tum tum!

And guess what? 

 I have a acorn squash waiting to be eaten as well on my counter.

Soooo... More recipes to come!