Washington Squash Favorites!
This is Butternut Squash. Deep orange color and very sweet! No brown sugar necessary!
Below are Spaghetti squash and Acorn squash. If you've never tried Spaghetti squash, you're missing out. With a fork it scrapes out of it's shell in spaghetti-like strings and is mild and delicious. I usually just use butter, salt & pepper to enjoy, but if you're looking to cut carbs, many people cover it in marina sauce and eat it like spaghetti. Acorn squash is a fall classic. Yellow on the inside, not as sweet as Butternut, but sweeter than Spaghetti squash. A perfect side dish for any meal!
Cooking squash is easy. Cut in 1/2, scrap out seeds. Place face down in a pan with 1/4 cup water and bake at 350 for about an hour or until it pokes easily with a fork.