Winter squash is cozy, colorful, and easier to prepare than you might think. From creamy soups to roasted sides, these hearty veggies deserve a spot on your table. Packed with health benefits, they also have a long shelf life, lasting for up to 3 months in a cool, dry, dark place (like your pantry or a cupboard).
Butternut Squash
has more vitamin A per 1 cup cooked serving than other winter squash varieties, with over 100% of your daily value needed to support eye health and immune function.
Spaghetti Squash
is the lowest-calorie winter squash variety, coming in at around 40 calories per cooked cup.
Prepping Your Spaghetti Squash
1. Cut the ends off spaghetti squash
2. Slice it in half lengthwise
3. Scoop out and discard the seeds
4. Roast cut-side down
5. Remove strands with a fork
If you find spaghetti squash (or any winter squash) difficult to cut, here are a few pointers to help you along.
1. Use a large sharp chef’s knife. A serrated knife won’t make its way through uncooked winter squash.
2. Roast the squash to soften it. Prick the whole squash with a fork and roast it in a baking dish at 400°F for about 10 minutes. Let it cool and cut.
3. Place the whole squash on a microwave-safe plate or dish and prick with a fork. Microwave in 1 minute increments until it’s soft enough to cut but not fully cooked, usually 3–5 minutes.
