With Fall underway, you’ll start to see the bright colors of Winter squash showing up at stores and farmers markets. Squash can provide you with lots of Vitamin A (for good vision, immune system, and cell growth) as well as fiber while being low in calories. You’ll find dozens of varieties of Winter squash and they all serve their purpose, but here is some info on the three most common types:
• Acorn Squash
Usually a deep green color with deep ribs like a pumpkin and overall acorn-like in shape, the acorn squash holds together when cooked. It’s a great choice for baking, stuffing, and mashing.
• Spaghetti Squash
This variety is bright yellow, shaped like a football, and what’s inside is different than all other varieties of squash. Once it’s halved and baked, the inside can be shredded with a fork to release strands of squash that resemble al-dente spaghetti. Simply add your favorite pasta sauce or some olive oil and you have an excellent low-carb alternative to traditional pasta.
• Butternut Squash
Named for it’s peanut-like shape and rich flavor, the butternut squash is very dense. Once the outer rind is peeled off, the bright orange insides can be used for soups or pies or simply diced and baked. It offers a slightly sweet flavor and smooth texture.