I love this time of the year for one thing and one thing only: Squashes!!

Now let me prep you first by saying, “I have zero recipes!” But my girl Joanna from Fitness and Spice has plenty so go check her site out. In the mean time, I just want to take 2 min. to talk about how divine these veggies are when they are used as a starch and how underrated they are in your diet.

First, I am really referring to winter squashes (acorn, butternut, pumpkin and spaghetti) not summer (zucchini, summer, pattypan) squashes. Being of many colors and depending on the variety, they are chock full of vitamins and rich in fiber and oh so yummy! Butternut squash is my favorite and it blows the roof off of Vitamin A content and beta-carotene content. It is smooth on the palette and divine when roasted. But the most important of all is it provides a nice energy boost (ST) without the worry of holding excess water.

So what does this mean? Two days out or maybe even 3 days out from an event, switch your oatmeal, bread, rice and etc. for a nice squash. You’ll still be getting all of the carbohydrate you need, but you will be avoiding all the water gain that comes from the traditional starch servings.

Think about the fun you can have with these guys. Roasted butternut squash, baked acorn squash, spaghetti squash and etc. all sound outrageously yummy and are very easy to prepare! Each one also contains much less starch in one cup than what sweet potato has in a ½ cup. All of this yummyness without the subcutaneous water retention or any unsightly bloat…NICE!

So go buy a gourd and then head on over to Joanna’s site so you know how to cook these marvels! YUM!:o)

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