My favorite vegetable would probably have to be squash – yellow squash, zucchini, pumpkin, butternut, and spaghetti squash. I’m not so crazy about acorn squash, but it might have been the way I prepared it. Anyway, since I’m in college, I tend to eat a lot of pasta and rice. Although I’m not carb conscious, I do realize eating too much is bad. One solution is to pretend you are eating pasta when really it’s just spaghetti squash. I never understood this vegetable until I cooked it for the first time. For some reason, I thought the strands would be too hard to scrape. Honestly, it’s probably the easiest thing to do. Much easier than cutting the raw vegetable in half haha

Tip: If you are having difficulty cutting winter squash in half, boil it for three minutes to slightly soften the skin. Your knife and arm will thank you!

Also don’t throw away those seeds! You can easily roast them for a tasty snack. If you are skeptical, think pumpkin seeds. After all, pumpkin is a squash.

Spaghetti Squash

Preheat oven to 375F. Cut squash in half. Scrape out seeds; reserve. Place each half cut-side down on a cookie sheet. Bake for about an hour or until tender. Let cool until touchable. Using a fork, scrape out the fibers into thin strands and place in a bowl. Toss with your favorite pasta sauce. I used butter, garlic, onions, mushrooms, and parmesan cheese.

Roasted Seeds

Preheat oven to 350F. Separate seeds from any squash remains as best as you can. Rinse thoroughly and pat dry. Toss with a bit of oil and seasoning (I used garlic salt). Spread the seeds onto a cookie sheet. For every five minutes in the oven, check on seeds and move them around with a spoon to prevent burning. Keep doing this until brown, about 20-30 minutes. Remove and let cool before snacking.