I kept it simple and it was delicious!
I cut off the end, then cut it in half lengthwise. Scoop out seeds and pulp, then cut lengthwise again. If it is large you could cut it more. Mine was in fourths. Lay them skins down on a pie tin or baking sheet. I put a little coconut oil on top of them and lightly salted them.
Bake at 425 degrees for about 25 minutes or until soft. Eat and enjoy. Even my husband who said, "NO WAY" liked it.
Have a healthy weekend!!
Have you tried spaghettini squash yet? I love scrapping out the noodle like strands of squash and use it instead of pasta. Yum!
ReplyDeleteI have a hard time with the taste of any type of squash..just like I tried sweet potatoes....yeah..no thanks.. Glad you liked it..
ReplyDeleteHey Lori, I love roasted squash too! Another good method is to peel and cut in 1" chunks toss with EVOO, sprinkle with garlic salt, pepper, and cumin. Sometimes I throw in some brussel sprouts or califlower. yum yum. and so healthy and easy! Happy New Year! cheers, CW
ReplyDeleteI love squash of all kinds but I've never tried that variety yet. I'll have to look for it. I discovered a recipe for a new soup and it's become a favorite.....acorn squash/apple (has other veggies, broth, coconut milk) It is so good!!
ReplyDeleteYum, squash in the winter is sooo good. I just re-signed up to get a veggie box. It's such a great way to be "forced" to try new things that I'd walk right by in the store.
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