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Tuesday, January 8, 2019

Squash Squash Wonderful Squash

Do you have much experience with squash?  When I was a kid, I despised yellow squash.  Now I love ALL kinds of squash, and these winter squash are an absolute easy delight!  This is how I cook them:

I cook them either in the crockpot with a bit of water on the bottom, just whole, OR in a baking dish with a bit of water on the bottom, covered with foil in the oven 350* until fork or knife goes in through tender fruit flesh (fruit as in- the seed bearing part).

Butternut, I cut in half and de-seed.  Then score, and scoop out.  I like to eat it with a little butter, honey, salt and pepper.

The left overs can just be refrigerated until next time.

Now the spaghetti squash is a real treat!  If you have never had it before, you will get a kick out of I think.  With a very mild flavor, I cook it the same way that I do butternut, but I serve it differently.  After taking out seeds and seed peth, I scoop ALL of the flesh out of these plump gourds.  You will see that it is stringey like spaghetti, thus the name.

I have discovered that I REALLY like to eat this squash with a mixture of cream of chicken soup and green chiles for flavor:

Mix it how you like it. The chiles are flavorful but NOT hot.  Incorporate into the squash and top with cheese if you desire.

I think you will like it!
Thanks for visiting, and letting me share.  Hope you enjoy looking around my blog, and leave a comment to tell me what you think.  Have a wonderful blessed day, for indeed we are blessed.

Thanks be to God from whom all good gifts come.

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