The Perfect Match: Squash & Fall

Vegetables are so great. They not only hold so much flavor but they are good for you as well. The best part is that you don’t have to do much to enjoy the full flavor that vegetables are capable of producing.

I’m a summer person but man do I love fall. Why? Because it’s Squash season! (It still comes second to Blueberry season of course)

It’s been a while since my last post but I promise that this post will spice up your meal prep in these cozy fall sweater days.

This meal prep will not only put you into “fall mode” but it will keep you full, satisfied, and warm

12071314_10206701640913682_1915046562_nFor this week’s grocery trip make sure you pass by the squashes! You don’t only have so many choices but most of these veggies are on special at the grocery store. You can find Butternut Squash, Acorn Squash, Spaghetti Squash, Pumpkin, Green & Yellow Zucchini Squash and so many more!

This past week I picked up:

  • Butternut Squash
  • Spaghetti Squash
  • Green Zucchini Squash
  • Red, Yellow, Green Peppers
  • Broccoli
  • Eggplant

I used all these delicious vegetables in my meal prep this week. Super quick and easy to make everything in one go and have it ready to use for the week to come.

I know what you are going to say, “Squash takes so long to cook, blah, blah” or “It’s so hard to cut.” …Well yes, it is, a little but so worth it.

Why? Because we are just going to chop all these veggies up, season them, and let them roast in the oven. They will literally cook themselves.


So here’s what you need to do:

  • Slice the Butternut & Spaghetti Squash in half (If you’ve never halved a squash, please, please Google it… before you hurt yourself)
  • Remove the seeds of the squash with your hands or with a spoon
  • Preheat the oven to 350 Degrees
  • Chop all the veggies you got for the week. You want the zucchini and eggplant to be sliced moderately thick (too thin and they will turn all mushy). The peppers and broccoli just need to be cut in bite sized pieces
  • Use ½ to 1 tbs of Olive Oil (for each Squash) and spread it through the inside of the squash
  • Season the squash with pepper, rosemary, oregano, and basil
  • Season the zucchini, peppers, and other veggies with Olive oil, pepper, and garlic.
  • Place the squash on a pan upside down
  • Line up the zucchini & eggplant slices on a pan and place the peppers & broccoli beside the zucchini or on another pan (these don’t have to be lined up nicely)
  • Bake the vegetables at 350 Degrees for 20 minutes
  • Remove the broccoli at the 20 minute mark and flip the zucchini and eggplant onto the other side
  • Place the zucchini and eggplant bake in the oven and turn up the heat to 425 Degrees for another 20 minutes. (this way the veggies cook really nice and then they don’t burn/overcook)
    • You may want to leave the squashes in a little bit longer (depending on their size) because they take longer to cook and you want them soft, especially the butternut squash

Then you get these beautiful roasted vegetables:


…and you pair them up with different sides to make a delicious meal

BUT there’s a recipe I discovered yesterday that will blow your taste buds! So keep reading…

Spaghetti Squash ala Butter-naise

Best part about this recipe is that you’re going to have all the veggies you need to make it! Well if you meal prep like above. But I’m sure you will after you read this recipe.

Here’s what you do:

  • Grab ¾ cup of your Spaghetti squash (You should have scraped off the insides with a fork)
  • Take about ½ Cup of your Roasted Butternut Squash (it should be tender and soft), combine with 3 tbsps. of almond milk (or regular milk) to make a sauce.
  • Chop some onions & garlic
  • Chop some mushrooms and Kale (optional)
  • On a pan pour about ½ tsb of Olive Oil and mince the onions and garlic
  • Add the mushrooms (optional)
  • Then add the kale (optional)
  • Once minced, throw your Butter-naise (the Butternut sauce) on the pan as well as the spaghetti squash.
  • Mix the sauce nicely with the spaghetti and then toss some of the roasted veggies you have (I added broccoli, zucchini, and some peppers)
  • And Voila you have yourself a low carb but delicious Spaghetti Squash ala Butter-naise
  • You can garnish it with chopped pecans and goat cheese
  • Don’t forget to add your protein in there! A nice 3oz piece of Grilled chicken or 4.5oz of lean ground turkey will pair up nicely with this dish.


Enjoy & Stay warm!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s