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.
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 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
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
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.