I have to admit, I didn’t even know what a delicata squash was a year ago. The only squash I really knew was a gourd-shaped yellow squash. Thankfully I’ve now met spaghetti squash (LOVE but have never prepared myself), butternut (meh), acorn and these yummy ladies, The Delicata.
They are easy to make, nutrient rich and super filling. A tip of the cap to Trader Joe’s who attached a sticker with preparation instructions, which got me juggling several of these in to my grocery cart.
Consider these gems for a healthy, elegant but inexpensive, and colorful side item for your Thanksgiving soiree!
INSTRUCTIONS:
Preheat Oven to 400
Cut squash long-ways in half
Scrape out seeds and goop (like the inside of a pumpkin) with a spoon
Slice into 1/4 inch thick strips (will me C-shaped pieces)
Toss with olive oil, sea salt and ground pepper.
Cook for 15-20 minutes
Dr. Maddy Day 
Nice that you don’t peel them! I like that!— I make spaghetti squash spaghetti and put the recipe on my blog. My med school best friend’s sister tried it: “Your friend Terri said that her kids loved that spaghetti squash spaghetti…I don’t know how.” Then, a year later, the sister then told my friend, “Well, I guess it’d help if I tried the right kind of squash.” Who knows which squash she made it with—but I personally wouldn’t make it with any but spaghetti squash! LOL! And then, I told my babysitter the other day to cut a pumpkin sitting in my garage in half and bake it while I was gone. She had cut a spaghetti squash–so much for pumpkin pie this week… Squash is native to America, and yet we don’t know much about it! 🙂
> Ha! I still have a lot to learn. I have not made butternut or spaghetti squash. But LOVE spaghetti squash when I’ve ordered it!
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