There are many ways to eat squash and there are many types of squash.
Today we will be talking about winter squash. I mainly use butternut, acorn, and spaghetti squash.
You can choose to chop it, slice it, peal it, spiralize it, or leave it whole.
I chop my squash the most and leave the skin on because pealing a squash raw is a pain and
after it is cooked it is so much easier.
Pre heat oven to 375ºF
With a sturdy sharp thin knife chop up your squash about 3 inches thick.
Acorn squash can be quartered.
Place on a large baking sheet and put in the oven
Bake for 1 to 1.5 hours
Make sure you can poke a for through easier
Butternut takes a bit longer than acorn and spaghetti but you can check and take out the ones that are done early with a spatula.
This way of is good for those how don’t have very sharp knives or not a lot of upper body strength. Taste wise you don’t get the roasted flavor like when you chop it. It tastes like you boiled it to me.
Pre heat oven to 400ºF
Wash off your squash
Poke with a fork or knife about 3 times
Place in a baking pan
Put enough water in pan to cover the bottom my pan takes about 16oz of water
I like to place the water in the pan while its in the oven so I don’t spill it
Bake for 1 hr could take 1.5 if the squash are huge
If it looks like the bottom of the squash is getting dark you can rotate them
Let cook and then peal off the skin
A peeler or spiralizer will work for making noodles. But, when you are working with dens vegetables you will need a sturdy sprializer. I have a cheep one that was about twenty dollars and it is frustrating to use with dens veggies. I don’t want to spend 50 or more dollars on a device, I don’t use every day. I used a peeler because it was easier. If you choose to use a peeler be carful with your fingers, I nicked my pinky pretty good. Also if you do more than one squash your arms will probably be tiered. With that said it is still worth it to get to have noodles.
1 to 3 squash
Pre heat: 400ºF
Load on to your spiralizer
Once you have your noodles place on a large baking sheet
Lightly poor on oil(coconut or ghee)
Salt after it is finished
Bake for 20 to 30 minutes
For a noodle like consistency they should be al dente
But if you like them well cooked go for it but they will fall apart