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