Squash - Winter: Acorn, Butternut, Hubbard and Spaghetti

Preparation - Wash. To bake, cut each squash in half lengthwise and remove seeds and fibers. To boil, peel and cut into slices or cubes.
Bake - Place squash halves with cut side up in an ungreased 13 x 9-inch baking dish. Sprinkle with salt and pepper, if desired. Brush with butter. Pour water into dish until it ís about 1/4 inch deep. In 350 degree oven, cook for 40 minutes until tender.
Boil slices or cubes covered for 10-15 minutes until tender. Or steam slices covered for 12-15 minutes until tender and cubes for 7-10 minutes until tender.
To microwave (all except spaghetti) - Pierce with a knife to allow steam to escape. Place on a paper towel. Microwave uncovered for 5 minutes until squash feels warm to the touch. Cut in half and remove seeds. Place halves cut-side down in a shallow dish and microwave again for 5-8 minutes until tender. Let stand for 5 minutes.
To microwave spaghetti - Pierce in several places to allow steam to escape. Place on a paper towel. Microwave uncovered for 18-23 minutes until tender, turning once. Let stand 10 minutes. Cut in half and remove seeds and fibers.

Nutritional Information - Acorn squash is a good source of vitamin C, beta-carotene, fiber, and complex carbohydrates. It also has fair amounts of iron, potassium and magnesium. One serving size,1/2 cup (cubes baked), has 57 calories.

Butternut squash is a good source of vitamin C, beta-carotene, fiber, and complex carbohydrates. It also has fair amounts of iron, potassium and magnesium. One serving size,1/2 cup (cubes baked), has 41 calories.

Hubbard squash has good amounts of vitamins A, C, folate, thiamin, and vitamin B6. It has some magnesium, vitamin C, and folate. One serving size, 1/2 cup (cubes baked), has 51 calories.

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