from The Zero-Mile Diet
I consider winter squash a vital part of our diet. When left to mature on the vine before they are brought inside, they will store through the winter. Summer squash has a higher water content and winter squash a higher nutrient content, particularly in beta carotene in the orange flesh. All squash are an excellent source of fibre and low in calories. Spaghetti squash is a great low-calorie substitute for pasta, delicious served with homemade tomato sauce.
Ingredients
One squash, any variety
Vegetable oil
3 Tbsp (45 mL) honey
1 Tbsp (15 mL) soy sauce
2 tsp (10 mL) apple cider vinegar
1 ½ tsp (7.5 mL) fresh ginger, minced
2 garlic cloves, minced
Salt and pepper
Directions
Preheat oven to 375F (190C).
Cut squash into thick rings and scoop out the seeds. Place rings in a single layer on an oiled baking sheet. Bake in preheated oven for 15 minutes.
In a small bowl whisk together honey, soy sauce, apple cider vinegar, ginger, garlic. Brush half of the glaze over the squash. Sprinkle with salt and pepper. Bake uncovered for 15 minutes.
Brush the remaining glaze over the squash and continue to bake another 15 minutes or until tender.
Nada’s Tips & Tricks: Instead of an oiled baking sheet, use parchment paper (easier clean up!) and sprinkle the squash with a splash of olive oil (or any other oil of your liking). I also like to add different seasonings like dukkah, Mexican Birria or Chinese five-spice to the glaze. Try different varieties of squash to land on your favourite.
Contents and images used with permission from The Zero-Mile Diet: A Year-Round Guide to Growing Organic Food, Carolyn Herriot, 2010, Harbour Publishing. https://harbourpublishing.com/products/9781550174816