want to know ...
the difference between (& how to cook) the beautiful squashes at the grocery?
the best time to workout?

differences between & how to cook squashes.

Spaghetti Squash 
This watermelon-shaped gourd ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nutlike flavor. Larger spaghetti squash are more flavorful than smaller squash.

Once cooked, the flesh is raked out and is a dead ringer for spaghetti!

See how Emeril Lagasee prepares it here
Kabocha Squash 

Kabocha means squash in Japanese, and refers most commonly to a squash of the buttercup type. This squash has a green, bluish-gray or a deep orange skin. The flesh is deep yellow. It has a rich sweet flavor, and often dry and flaky when cooked.

See a great roasted Kobocha Squash recipe [that’s also paleo-friendly] here
Delicata Squash

This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Unlike many gourds, the thin skin on the Delicata Squash is edible.

We love how Jerry Traunfeld pairs it with sage, rosemary & apple cider here
Butternut Squash    
With a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. 

The more vibrant orange the color, the riper, drier, and sweeter the squash.  Butternut is often a favorite because it tends not to be stringy like some of its relatives.

ORDER our favorite Butternut Squash dish here

best to time to workout. 
compliments of BEYOND studios

Research has shown those who exercise in the morning tend to see more success. This is partly due to getting exercise out of the way first thing before obstacles can get in the way.

read more about Brandi at BEYOND's morning challenge for you here
 


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