[LLV]

http://www.whfoods.com/index.html?PH...cf68e93580e481

NOW we're talkin!

Squash, both winter and summer varieties, has to be my absolute favorite veggie in the world.

[BlueToBlue]

I'm a big fan of winter squash although I don't much care for summer squash.

One of my favorite lunches is 1 cup of brown rice with about 8 oz of cooked butternut squash, 1/2 can 98% FF chicken, cinnamon, sea salt, and cumin. I use Trader Joe's frozen brown rice and I cook the squash whole and put the leftovers in the fridge for another day. This gives me lunch for two or three days, depending on how big the squash is. Sometimes I also stir a wedge of laughing cow cheese into it. You could also add raisons or dried cranberries for a twist.

I also really like spaghetti squash with tomato sauce, onions, and turkey sausage. This is a recipe I got from others here on the forum.

[Jasmine419]

Ellie Krieger (she's on the Food Network) has a really great mac and cheese recipe that uses 20 ounces of pureed winter squash--it replaces some of the cheese (she used part-skim variets for the rest) and gives you a serving of vegetables with every portion of mac and cheese. I made it and it was wonderful--let me know if anyone wants it and I'll type the recipe out here for you.

[Siena1383]

Oh my, yes! Please post the recipe. I adore mac & cheese, and if I could work squash in to lower the calories/fat and up the nutrients/fiber, I'd be thrilled!