By: Bettina – Bolinas, CA

Squash is one of those no brainers that you should always have lying around.  Squash doesn’t need planning, has an awesome shelf life and is super delicious and comforting.

We got back yesterday from Utah and had nothing in the refrigerator and a pile of work to do so no time for the 45 minute drive to the market.  But luckily, we had a big old squash lying around.  So while I made coffee to get to work I sliced her in half and set her in the oven, naked, at 350 and kind of forgot about her until a delicious scent started coming from the oven.  Lunch was that easy.  I took the squash out, smeared her with miso paste, some garlic chili paste and coconut oil.  I popped her back in the oven for another 30 minutes while I finished my calls.  And when we were hungry, she was ready.  Soft and dripping with melted squashy goodness.  So much goodness that we each ate a half a squash.  YUM!

I suggest you do the same.  You can smear squash with almost anything you can think of: lemon, garlic.  Salt and butter.  Balsamic vinegar and olive oil (one of my faves); even some maple syrup (just a touch) or a sprinkle of coconut sugar.  The possibilities are endless and this works with almost any kind of squash: butternut, acorn, spaghetti squash… anything.   Just play with it and enjoy!  (I cook them for a little over an hour, depending on the size, but just check the squash and pinch it with a fork every twenty minutes or so but you should be able to see clearly when its starts getting melty-looking.

Health benefits: Low in calories, full of both soluble and insoluble fiber, chocked with vitamin A, potassium, manganese, folate.  Who needs a multi-vitamin?