Squash-A-Palooza

You’ll see them on sale at stores not only in the fall (with all the pumpkins) but in the winter too!

The best time to eat squash is in the Fall and Winter because they are in season and are one of the healthiest, tummy filling and warming comfort foods you can eat.

Squash really work for you because they are filled with vitamins that naturally boost your immune system, right when you and your kids need it most…  Hello Winter Colds!

The amazing thing about squash is that their hearty and comforting flavors help you lose weight!  You can lose weight eating squash because they are loaded with fiber that keep you fuller longer.

That fiber also binds to toxins in your body and helps push them out so that you detox faster!

And isn’t winter the time when you have a little extra around the belly that you want to lose, but don’t want to have to starve yourself to lose it?!!

Want your weight loss and detox done faster and practically done for you? (Yeah, me too!!)  You can combine more than one squash in a “cooked for you” comfort food soup recipe like in my Autumn Squash Chicken Stew Crock Pot Recipe.

Squash 101

  • Kabocha Squash (Red  and  Green Kabocha)

Green kabocha is savory, while the red kabocha is sweeter. Both green and red kabocha have similar sweetness and texture to a sweet potato.
Kabocha squash is an excellent source of beta-carotene and good source of iron, vitamins C and B. Just a single serving of kabocha squash provides 70% of Vitamin A – more than the day’s recommended requirement.

Kabocha Squashes are mostly used in curries and soups due to its creaminess. It’s also best used in stir-fry and salad recipes.

  • Butternut Squash

Their vibrant orange flesh is sweet and a bit nutty with a smooth texture. The color signals an abundance of nutrients known as carotenoids, known to protect against heart disease. With only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.

Butternut Squash is mostly used in soups, purees, and pies.

  • Carnival Squash

Carnival squash resembles acorn squash, but has yellow flesh similar to sweet potatoes or butternut squash.

Carnival squash lowers blood sugar. High in vitamin A and Beta-carotene. Carnival squash can be blended into your favorite soup or stew, and it is also delicious baked or steamed.

  • Sugar Pumpkin

Sugar Pumpkins are known for its sweetness. They are uniformly orange and round. They are more than just decorative, they have immune-boosting powers. It is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.

Sugar pumpkins are great for pies,  baked goods like pancakes, curries, and stews.

Quick tip: Sugar pumpkins is best eaten after steam-cooking in order to get maximum nutrients.

  • Sweet Dumpling Squash

The skin of Dumpling Squash is most often white,  freckled with green, yellow and orange spots.

The skin of Dumpling Squash is most often white, freckled with green, yellow and orange spots. They are excellent source of vitamin A and good source of vitamin C.  They can be used in place if butternut squash, acorn squash, or even sweet potatoes due to its starchy yet rich, honey-sweet flavor.

Dumpling squash is great for soup, baked goods, or serve it as appetizers.

  • Spaghetti Squash

Yes this squash took it’s name because when its cooked the inside flesh pulls out of the shell in long strands just like a spaghetti pasta. It only has 10 grams of total carbs, which is 1/4 the amount you get from pasta. Plus 9% of the recommended daily intake of dietary fiber, vitamins C and A, Potassium & Calcium which you cannot get from a regular pasta.

Quick Tip:
Spaghetti squash has a tough rind that’s difficult to cut, so the easiest approach is to bake it in half or boil it whole. After it’s cooked, just scrap it with a fork to separate it into strands.

  • Blue Hubbard Squash

Blue Hubbard squash has been described as flaky and bumpy skin.  But as they say “looks can be deceiving”. Inside this bumpy skin squash contains  sweet-tasting orange flesh. Rich with flavor and nutrients. It’s low fat, cholesterol free, low in sodium, great source of fiber, vitamins A and C.

Perfect to be baked or mashed and is a great addition to soups.

  • Delicata Squash

Delicata squash is also referred as peanut squash and Bohemian squash. It has a thin, edible skin that is easy to work with.

Good source of Iron, high in calcium, Rich in vitamins A and C.
They are great for quick-cooking squash.

  • Red Kuri Squash

Red Kuri is shaped like an onion, or teardrop. It has the appearance of a small pumpkin without the ridges. It’s a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin and thiamine.

It is mostly used in soups, stews and casseroles.

  • Buttercup Squash

It has sweet and creamy orange flesh. Some people consider it as sweeter than other winter squash.

Buttercup squash is a full of nutrients. Loaded with vitamins A, B, and C, as well as calcium, magnesium, phosphorus, and potassium. It also provides protein and fiber.

Buttercup squash is extremely versatile. It can be served with herbs, stuffed, baked, added to soups, and stews. It’s also a great substitute for pumpkin pies.

Quick Tip:
Dry or bake the seeds for a healthy snack.

  • Acorn Squash

Named for its “acorn like” shape. Comes with variety of colors including yellow, dark green, tan, and orange. It has yellow-orange flesh and a tender-firm texture that holds up when cooked.
It is rich in dietary fiber and even has protein so you can burn fat, detox and build muscle.

Acorn Squash helps regulate blood pressure and build strong eye sight with it’s Vitamin A and beta-carotene.

Acorn’s mild flavor is versatile that’ s why most people used it for stuffing and baking. Like in our simple baking pan meal of warm Roasted Chicken and Cauliflower and Pea Salad.

Here’s an easy, healthy and impressive looking  Acorn Squash Recipe from Healthy Family Meal Plans

Stuffed Acorn Squash

Ingredients:

  • 2 medium acorn squash ,halved and seeds scooped out
  • 1 pound ground additive free breakfast sausage
  • 1 tablespoon coconut oil
  • 1/2 medium onion ,chopped
  • 1 cup chopped cauliflower florets
  • 1/2 cup of dried cranberries ,soaked
  • 1 medium apple ,peeled and cubed
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped oregano
  • Sea salt and freshly ground black pepper to taste

 COOKING INSTRUCTIONS:

  1. Preheat oven to 400 degrees. In a large roasting pan, place the squash cut side up.
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  2.  In a large bowl mix together the remaining ingredients (breakfast sausage through salt and pepper)
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  3. Stuff the squash with the mixture. 
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  4. Place in the oven to cook for 35-40 minutes, or until the stuffing is cooked through and the squash are tender. 
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  5. Remove from the oven and serve. 
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ELLA’s ABC’s of squash – See what some of these squash look like.  We never knew what some of these squash were until we made this video for you!

 

Which one of these squash do you like or would like to try?

Want a 21 Day REAL FOOD based Cleanse that will help you DETOX the REAL and EASY way without ever starving yourself? This happens from the “inside out” for YOU when you Check out my 21 Day Transformational Nutrition Cleanse HERE.


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Elaine De Santos

Wife & Mommy | Transformational Nutrition Coach | Lifestyle Entrepreneur at Family For Health
I am a wife who loves falling in love with her husband over and over again! I am a stay-at-home mommy to a sweet girl with a big heart and an energetic boy with a zest for life.

I’m addicted to cooking real foods and shopping locally at Farmer’s Markets.I am a health revolutionary who is writing this blog with a desire to “pay it forward in health”.This desire stems from love and my pursuit to make a difference in people’s health and wellbeing”.

I am a certified Transformational Nutrition Coach that helps women discover their healthy lifestyle that finally works so that they can transform into the healthy sexy and confident woman they want, and are meant to be.

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