Squash Time.

Squash is coming on to the scene and it sure is good.  I have an acorn squash and a spaghetti squash as well sitting in my kitchen waiting to be cooked.  The last time I cooked an acorn squash I used a simple recipe and it was so delicious and healthy. 

Baked Acorn Squash:

Preheat the oven to 350 degrees.  Cover a baking sheet with aluminum foil to reduce clean up time.  Using a sharp knife, cut the squash in half and remove the seeds. 

I used a plastic bag on my hand and spread coconut oil on the inside and the outside of the squash. Feel free to use salt and pepper or any other spices you like to give it some flavor.  Bake in the oven for 40 minutes.


It has become popular to substitute noodles for spaghetti squash.  Here is a yummy spaghetti sauce recipe to pour over the squash.  Feel free to cook the spaghetti squash the same way I cooked my acorn squash.  You probably won't need to spice it because the sauce will have plenty of flavor.

Spaghetti Meat Sauce:
28 oz. tomato sauce (I use organic with sauces, just be aware of the sodium content)
28 oz. diced tomatoes
1 lb. ground beef or ground turkey
1 onion, diced
1 pkg mushrooms, sliced
1 tbsp. basil
1 tbsp. pepper
garlic powder to taste
1 zucchini, diced (optional)

1. Brown the meat and make sure once cooked to drain the excess fat.
2. In a skillet, sauté the veggies using coconut oil.
3. Once the veggies are cooked, add the tomatoes, sauce, spices and meat to the mix. 
4. Serve over your cooked spaghetti squash.

I love the fall and the food that comes along with it.  The four seasons allow us to mix up our meals throughout the year which is nice.  Variety in our diets is the key to being able to eat healthy and stay on track for the long term.  Get ready to carve those pumpkins into jack-o-lanterns and enjoy this spin on spaghetti.  It's also a great time of year to get outside and run.  Enjoy the breeze without humidity and get fresh air before the winter comes.  Happy October everyone.