So, I have recently discovered acorn squash. It is ...amazingly tasty, very filling and easy to prepare.
This squash is one of the few fruits/vegetables that you can buy fresh and keep around until you are ready - I don't know the exact counter top life span, but I know that I have stuck them back with the garlic and forgotten about them for a couple of weeks, then prepared them and they were still perfect. DON'T JUDGE ME!
To prepare them I generally just chop one in half from stem to stern and scoop out the seeds, pumpkin style. I then place them cut side up on a cookie sheet and sprinkle them with whatever flavoring I want depending on what I am using them for. To eat plain I will season them with just salt and pepper OR salt pepper and poultry seasoning or sage. If I am using them to replace noodles (more on this in a moment), I will sprinkle them with garlic salt, pepper and italian seasoning or basil/oregano. I then turn them cut side down, pierce the skins several times with a fork and pop them into a 400 degree oven for 40 minutes or so until they are steaming. When you take them out of the oven, allow them to cool for a few minutes and the skin peels RIGHT off! They can then be mashed like mashed potatoes or fork cut and eaten!
I often use them for myself in place of high-carb and low-nutrient pasta. I prepare them as stated above with italian seasoning garlic salt and pepper, and then I lightly mash them and top them with spaghetti sauce just as you would pasta. DELICIOUS!
These squash taste buttery and rich! They have a mild pumpkin-y flavor that lends itself well to both savory and sweet dishes.
You can also roast them as described but without seasoning, then mash them with a little Brummel and Brown or your favorite butter/margarine or substitute and a sprinkling of brown sugar for a sweet treat!
SPAGHETTI SQUASH!
Also, delicious but I don't like it AS much as acorn squash for regular pasta. I like to cook it and add just a touch of Brummel and Brown or butter/margarine and plenty of fresh garlic for a pasta-like side dish.
You cook it very similarly to the acorn squash...cut it in half and roast it cut side down with any seasonings you wish. You then use a fork to remove the strands.
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