Squash season!!!

About two years ago I discovered that fruit and vegetables contain very few calories while packing in the vitamins and minerals. I was able to lose weight simply by incorporating more vegetables into my diet; they filled me up but reduced the amount of calories I consumed in a meal; the fat nearly melted off my body.

Today I am still experimenting with different fruits and vegetables in my meals. This fall I decided to search out the secrets of squash. They are in season right now and one of the many fruits I am not very familiar with. I've discovered so many types! Acorn, golden acorn, swan white acorn, butternut, crooked neck, spaghetti, etc.

The other day I made a butternut squash soup that was great but not what I expected; I wanted something savory and this came out very sweet. I've baked a couple squash with butter, brown sugar, and nutmeg; once I stuffed the squash with pears coated in brown sugar. Krysti made pumpkin bread that was to die for. Delicious! Oh, and I discovered baking the seeds (like you would do pumpkin seeds) to make a wonderful snack.

My favorite discovery so far is adding squash to pasta. No, I don't mean eating spaghetti squash, although that sounds like a great idea too. What I've done (twice now, and LOVED) is saute squash, garlic, and shallots in olive oil or butter. Once the squash is tender, I add cooked pasta, toss them together, and serve. My mom can't have pasta so, as I was telling her of my experiments, I suggested she try it over rice or quinoa.

I'm not limited to just the squash, garlic, and shallots, though. I love to add bell peppers, carrots, mushrooms, parsley, and chicken in the mix. What a delicious dinner! Yum, I can't wait for lunch!!