My first choice: delicata. Hands down.
This small squash roasts up sweet and creamy. The skin is thin and edible, too. I’m sad for all the years I didn’t know about this squash. Rachel Cooks gives great directions: https://www.rachelcooks.com/2017/10/30/how-to-cook-delicata-squash/
My second choice: butternut, or its smaller cousin, honeynut (available @misfitsmarket!). I like to roast these in large pieces and then decide later if I’m going to use them in a dish or mash them (see next post). Having pre-cooked options makes my life easier. For instance, I made a bean soup the other day, and threw in cubes of cooked butternut squash--tasty, easy, and colorful.
What about spaghetti squash? OK, folks. It’s true: you can, in fact, use spaghetti squash
instead of spaghetti, but if I want spaghetti, I want real spaghetti. The carb kind, OK? I can’t spend my whole meal mourning carbs. I would rather just eat the spaghetti squash as a side with some butter and salt. No pretending needed. If you like it as spaghetti, go for it; your emotional resilience is remarkable.
Other yummy looking options with spaghetti squash:
-Spaghetti squash Hash Browns by Food With Feeling
-Spaghetti Squash, Quinoa, and Parmesan fritters by Julia’s Album
-Spaghetti Squash Egg Muffins by My Suburban Kitchen
-Spaghetti Squash Tater Tots by Kirbie’s Cravings
$0.69/lb at Aldi, friends! GO!!!!!!
