![]() Once the squash is cooked, simply take a fork and shred the inside into strings. Rather than a creamy flesh, the spaghetti squash has a stringy nature. Be sure to check out this round up of 20 ways to use that random half cup of pumpkin. Or head over to the baking aisle in your grocery store and snag a can of pumpkin. But just like there’s a significant taste difference between a Red Delicious and Pink Lady apple, the difference between an ornamental pumpkin and a sweet pumpkin are noteworthy. ![]() Don’t get me wrong – you can absolutely eat them (and I most certainly have!). While you can find giant pumpkins every fall, those aren’t the best to use for cooking and baking. ![]() Perhaps the most famous member of the squash family is the pumpkin. So let’s take a look at some of the more well-known winter squashes. But just this past week I was walking through my grocery store and saw six different squash types for sale – including two I had never heard of before! When it comes to many vegetables (like carrots or celery) there aren’t many options easily available. There is also great variety among squashes. I love it when I can get nutrient-dense food at budget prices!ĭon’t forget - I’ll have a squash recipe round up at the end! Additionally, squash can be purchased inexpensively – especially in the fall when squash is in season. They are an excellent source of Vitamin A and Vitamin C – and can even provide a nice boost of Vitamin B to your diet. Winter squash are an excellent vegetable to add to your diet. Today I’m going to focus on winter squash – which are identified by their hard exterior, long shelf life, and hollow center with large seeds.ĭid you know you can turn these seeds into a healthy snack? Some grocery stores sell pumpkin seeds at a high premium – but when you buy a squash, you get them for free! Check out how to make pumpkin (or butternut) seeds into a tasty treat. While summer squash needs to be eaten soon after harvest, winter squash can last months if stored in a cool environment. There are two genres of squash: summer squash (such as zucchini or yellow squash) and winter squash (such as acorn or butternut). ![]() A Little Bit About Squash Varieties – So Many Different Ones! And of course, you can always find squash in the canned section of your grocery store (that’s right, canned pumpkin – I’m looking at you). You can find whole squash in most grocery stores year round – and often more than one variety! You can purchase pre-cut cubed squash in the refrigerated and frozen sections. I hope you’ll give it a try and let me know what you think.When winter squash are suddenly everywhere in the fall, acting like they’re all gourmet or something – what’s a home chef to DO with them? Especially if…you don’t like mushy orange vegetables but you know they’re good for you! And what are the different kinds of squash anyway? Interested in cooking squash in an Instant Pot? Want to get more veggies at breakfast? Keep reading! I like the warm and savory flavor of this version but what I really like is the great vitamin boost me and my crew are getting with all its fresh ingredients. It’s so nice to have a healthy side dish or a meatless meal like the stuffed acorn squash. In the pressure cooker, there’s no need to worry about that because all the moisture is locked in. If you were going to bake the acorn squash in the oven, you’d need to brush the cut sides with a little oil or butter to keep them from drying out. Otherwise, it may break down too much and be difficult to get out of the pot in one piece. It also keeps the squash from laying in the liquid while cooking. Using a steamer basket on a trivet keeps the squash off of the rice mixture and helps everything cook evenly. I used brown rice for mine and that’s what the timing for pressure cooking is based on. What’s really terrific is you can add the ingredients for your stuffing to the bottom of the pot and cook every thing at once. However, a pressure cooker can soften them perfectly in about 6 minutes with high pressure. About forty-five to sixty minutes (depending on their size) of cooking at 400 degrees F. It takes quite a while for heat to penetrate squash such these in the oven. Or, you can go savory like I did with this recipe. They taste pretty darn good all on their own but are also delicious when you add a little butter and cinnamon to them.
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