I have cooked spaghetti squash in the past, but never for my husband. I prepared it the other week and he loved it. I love how easy it is. This week's trial was butternut squash. He requested a "sweet" version, with a bit of cinnamon on it. I don't care for that, so on the right is my olive oil + pepper squash. Win-win.
-Cut 1 butternut squash in half lengthwise, scoop out seeds & guts
-Place in a Pyrex baking dish, cover with foil, and bake for 1 hour or until flesh is soft
-Peel away skin and cut into cubes
-Season with olive oil, pepper, and salt, OR 1 Tbsp Brummel & Brown light butter, sprinkle of brown sugar, and cinnamon
-Return to over for another 10 minutes
Serving size = 1 cup cubes
Calories = 82
Just one cup gives you 457% of your daily vitamin A needs! In fact, I feel my vision is improving as I write! Ha.
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