You can tell by the bright yellow or orange flesh of winter squash (well, depending on the variety), that this fall harvest fruit is good for you. (Yes, squash is a fruit!) Winter squash, like acorn and butternut, are the more substantial varieties. And I’m sure you already knew it, but zucchini is considered a summer squash.
If you’re looking for some ideas about how to get more of this delicious fruit that’s easy to find, easy to cook and easy on the budget, I happen to have some fab suggestions for you. 😉
The following are five ways you can prepare squash to enjoy with your dinner this evening:
Roasted with root vegetables. If you’re roasting beets, parsnips or carrots, toss in some squash. You can also make it even easier and simply slice your squash in half, remove the seeds (save them to roast later), and roast in its skin at 375 for about 30–40 minutes, depending on the squash and its size. When dinner’s ready, scoop out the flesh of the squash and enjoy with some butter.
Mashed or puréed. You can steam your squash and mash it, just like you would with potatoes. I personally don’t care for this method as it’s not nearly as flavorful as roasting, but it’s a good way to bulk up a serving of mashed vegetables. Puréed squash also looks very pretty on a plate.
Souped up. Make a simple soup from your squash, and serve it as an appetizer. Or, bulk it up with more veggies and serve it as a main course.
Stuffed. You can stuff and roast just about any squash you would like. Imagine a beautiful spaghetti squash, sliced in half and stuffed with tomato sauce and meatballs. Or an acorn squash sliced and stuffed with sausage and apples. Use your imagination (and Google—you can find endless ideas for roasting squash.)
As noodles. You may already know that you can roast a spaghetti squash and scoop out its noodly flesh to eat as you would any traditional noodle. But if you have a vegetable spiralizer, you can also make noodles out of other types of squash like acorn or butternut, and gently steam them to serve for dinner. (You can find veggie spiralizers on Amazon.) The accord squash “noodles” are wonderful!
I hope I’ve inspired you to add squash to your menu this evening. 🙂
In life, it’s the little things that count. Not the great big momentous occasions, but the daily moments that all strung together, make up your own personal circle of life. We cannot measure the quality of our lives by the big events like birthday celebrations, weddings, baptisms and graduations. It’s the day-to-day stuff that makes up your life.
This is also true with eating. It’s not just the big meal occasions—dinner out, Thanksgiving, birthday cake and such. Becoming a healthy eater has everything to do with daily decision making over what will go in your mouth, rather than worrying about a special occasion (I say, splurge and enjoy it! The next day, do penance and throw in a little extra exercise and pare a few calories off your daily intake for the next few days.)
But it’s those daily decisions that count; to choose not to drive thru and wait an extra 15 minutes to get home to real food. It’s choosing fruit over donuts; water over soda and not to have that bowl of ice cream watching TV. Those are the little decisions that matter much more so than eating an extra piece of pie at Thanksgiving. Yeah, overindulging is hard on your body and we talk about being “Thanksgiving full” as the ultimate test of fullness, but the daily awareness of what you put in your body is what the definitive cause and effect of how your body looks, feels and operates.
Sometimes it’s easy (like the above example of fruit over donuts). Other times, it’s harder to know what to do. Here are some easy swaps to help you to save calories, your health and your sanity, too, so you know that what you’re doing will make a difference!
Instead of a blueberry muffin (which, let’s be honest, is really a cupcake with blueberries in it!) have a cup of Greek yogurt with 1/2 a cup of blueberries stirred in. Save yourself 249 calories (and some considerable carbs!).
Instead of a 2 slices of whole wheat bread, have 1 Orowheat Sandwich Round (whole wheat also), saving yourself 140 calories!
Instead of 1 cup of white rice, have 1/2 cup of brown rice mixed with chopped steamed broccoli. You’ve just saved yourself nearly 100 calories (and ratcheted up the fiber count, too!).
Instead of a pork chop, go for an equal serving of pork tenderloin and save yourself 50 calories (plus a lot of fat grams!).
It’s not that difficult to make a big difference a little bit at a time. Awareness counts as much as calories do. Keep that in mind as you hit the grocery store this week!
Our Dinner Answers menu planner allows you to completely personalize your grocery list and do your grocery shopping from your PHONE! Check it out!
Over the years, I’ve received a lot of emails from various people in all walks of life who plain and simple just do not like cooking.
Cooking for them is on the same par as toilet cleaning–they’ve said as much.
So they opt to go out to dinner or do take out–healthy and otherwise.
So why write me to tell me this if what they are doing is working for them?
The deal isn’t that it isn’t working for them; it’s just not working WELL for them. They are concerned about the cost and the nutrition aspects of doing this on a regular basis.
The cost is astronomical, both financially and health wise. Most families do not have the financial means to eat out every night, period—whether it is healthy or not.
A recent study revealed that for every dollar spent on food eaten out, only 27 cents worth of food was actually served.
What does that tell you about the economics of eating out? Is going out to dinner every night a worthy investment of your family’s dollars?
Lest you think I’m dumping on restaurants, let me assure you I am not. I love going out to dinner! I’m always on the prowl for a new restaurant and new dining experience.
But the day to day of feeding a family is expensive. Very few can afford to feed everyone well (as in healthy, fresh food) if they go out all the time.
And while I do love to cook for the most part, there are days when it frankly is a chore–I’m only human. I have other things I’d rather be doing and a bunch of people (my family, friends, employees, etc.) who want or need my attention.
But I have great news for those who panic at the idea of cooking a big family meal. Most of it can be done on the grill (and these days, outdoor grills with their propane tanks make it seasonless!) then all you really have to add is a big salad and presto, you’ve got dinner! Here is a recent grilled meal I recently made and it took me all of fifteen minutes to prepare. 🙂
Marinated Grilled Boneless Skinless Chicken Breasts
Brown Rice (if you’re paleo or low carb, make cauli-rice)
Grilled Zucchini and Yellow Squash
Big Green Salad
Take a big gallon-sized zipper topped plastic bag and fill it with raw chicken (I like to add extra so I can get some leftovers for lunch the next day). Next, add half a bottle of coconut aminos (or soy sauce) and about 1/2 a cup olive oil or avocado oil. Squeeze a whole lemon in there, add 1 teaspoon each garlic powder, thyme and oregano. Now add 1/4 cup apple cider vinegar and salt and pepper to taste. Mush the bag around so chicken is coated. You’ll want that to marinate for a few hours or overnight even. Cook your brown rice now—it will take the longest to cook or make some cauli-rice (or both if you’ve got different eating styles at your house).
Prepare your zucchini by slicing into rounds; same with the yellow squash. Throw these cut squashes into a big bowl and toss with a little olive oil (you don’t want it dripping in oil), salt and pepper and some fresh garlic pressed right into the squash (I use 2 cloves, but I love garlic and it keeps the vampires away). You can either sauté this in a pan on the stovetop or sauté it on the grill if you have a pan with holes in it. It’s awesome cooked this way and grilling pans with holes in them can be found anywhere—even the drugstore.
Fire up the barbecue and after it is preheated (make sure it’s clean, too!), add the chicken and watch it as you cook it, adjusting the heat as need be. If you’re cooking your veggies on the grill too, you will want to start them at the same time. Otherwise, cook them on the stovetop after your chicken is cooked (keep the chicken warm by wrapping the platter in foil and keeping it in a cold oven just long enough till the squash is cooked).
Set your table, get your salad together (I use already prepared salad bags from the grocery store, add some pine nuts, chopped whatever veggies I have on hand and my own vinaigrette, tossed altogether, yum!).
That’s it! You can serve your chicken on individual plates or serve everything family style—big platters in the middle of the table.
Then pass the food around, join hands and say a prayer of thanksgiving for all this wonderful food (and your family sitting ‘round the table) and above all else, relish this time.
One day they will be grown and gone and you’ll remember these days with fondness.
Getting dinner on the table doesn’t have to be stressful, and Dinner Answers can be the key to your success. Learn more here.