When researching Squash, I discovered there are over 7,340,000 entries on google, some of which have to do with the game of squash, but mostly on summer and winter squash varieties.  Besides, sauteing or the typical casserole, what recipe possibilities are there when using squash?  First off, which squash do you use?  The winter squash varieties can include: Acorn , Amber Cup, Banana, Butternut, Buttercup, Carnival, Fairytale Pumpkin, Spaghetti, and that’s not even half of it.  So what can you do with it?  Obviously, I’m going to tell you…  below you will find some delicious recipes using some of the winter squash varietals in unique ways including southwestern acorn squash, “it’s not spaghetti it’s squash” with fresh herbs, zucchini, tomatoes, and crispy bacon! & of course a fall squash menu could not be complete without a delicious soup.  So enjoy and enhance your fall menu options, get away from those dreadful casseroles, and discover the savory and succulent squash (now in season).

Squash Facts & Equivalents:

1. Every part of the squash plant can be eaten
2. 1lb of peeled squash is equal to 1 cup cooked
3. 1lb of squash is equal to 2 to 3 serving
4. Most squash varietals can be left out at room temp for weeks before cooking, perfect for the neglectful chef.  🙂

To Prepare and Use Winter Squash:

Look for squash that feels heavy for its size and has hard, deep-colored skin free from blemishes.

Cooking Winter Squash:

Winter squash can be cut in halves or pieces.

Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.

Any type of mashed or pureed squash can be used in the place of canned pumpkin in soups, pies, cookies or quick breads. Chunks of squash can be added to soups, stews and casseroles.

Preparing Winter Squash: Too cook them, first remove fibers and seeds. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking. Then bake, steam, or boil the squash.

Using Water When Cooking Winter Squash: When water is used in cooking the squash, the quantity of water should be kept small to avoid losing flavor and nutrients.

Peeling Winter Squash:  Because this rind makes most squash difficult to peel, it’s easier to cook the unpeeled squash, and then scoop out the cooked flesh. As many recipes do require peeling (and cutting) first. Use a vegetable peeler to remove the skin and when cutting hard winter squashes

Cutting Winter Squash:  Winter squash have a hard skin and flesh (this includes acorn, buttercup, butternut, calabaza, delicate, Hubbard, spaghetti, sweet dumpling, and Turban, as well as pumpkin).

To cut winter squash in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.

 

South Western Stuffed Acorn Squash

 

• 3 acorn squash, (3/4-1 pound each)
• 5 ounces bulk turkey sausage (for spice add italian sausage)
• 1 small onion, chopped
• 1/2 medium red bell pepper,chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cups chopped cherry tomatoes
• 1 15-ounce can black beans, rinsed (see Tip)
• 1 small can of shoe peg corn 
•  A handful of chopped fresh cilantro
• 1/2 teaspoon salt
• Several dashes hot red pepper sauce, (Franks Red Hot)  to taste
• 1 cup shredded Swiss cheese

Preparation

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans,corn, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes. Throw in your Cilantro and stir.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

It’s not Spaghetti it’s Squash , & the kids will love it!!

 

 Yield: about 4 servings

• 1 Spaghetti Squash (aprox. 2 1/2 lbs)
• 2  1/2 TBSP Butter
• 2 1/2 TBSP finely chopped herbs (i.e. basil, chives, sage, italian or flat leaf parsley)
• Salt and Pepper
• Canned diced tomatoes or fresh cherry tomatoes cut in half
• 1/2 yellow onion small diced
• 1 zucchini medium diced
• 3 slices of Bacon- cooked extra crisp
• Shaved parmesan

Directions

Heat a skillet. Add the butter and first saute the onions until translucent (clear), add in the zucchini and spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine.   Now add the tomatoes, if using canned be sure & drain first then add in to the spaghetti squash mixture.  Serve immediately or cover and keep warm until ready to serve.  When plating top the mixture with some crispy bacon pieces and a shaving of parmesan!  Delish!!

(Note: You can serve this with a filet of fish or roasted chicken breast and have a full balanced meal with vegetables, tomatoes, protein, and lots of vitamins….not to mention how cool your kids will think the spaghetti squash is opposed to traditional pasta.)