I do have my favorites... butternut, ambercup, red kuri, delicata, spaghetti... but it is fun to try out new ones and create recipes with them.
Today I was wanting to make something for my dinner with a smallish buttercup squash that I brought home a few days ago. Buttercup squash, also known as kobacha, is similar in color and flavor to butternut squash. I happen to love it!
If I had had more time, I would have roasted the squash in the oven. I think that is the nicest way to enhance the earthy flavor of the winter squashes... but, because I was a bit pressed for time, I decided to cook it in the microwave oven. Then I left it to cool before cutting it up and tossing it with my other salad ingredients.
It was delicious! Next time I might add a handful of dried cranberries or a chopped apple to the mix for a bit of sweetness.
Buttercup Squash and Spinach Salad
Makes 1 serving
- 1 medium-small buttercup squash
- 2 cups baby spinach leaves
- 1 Tbs slivered almonds
- 1 wedge Laughing Cow cheese
- 1 tsp EVOO
- 2 tsp white balsamic vinegar
- 1 packet Splenda
- dash of cinnamon
- Wash and dry the squash. Cut it in half and scoop out the seeds and soft flesh from the cavity.
- Place on microwave safe plate, cut sides down and cook on HIGH for 7 or 8 minutes, till flesh is cooked and soft.
- Set aside to cool.
- When cool, scoop the cooked flesh from the shell and cut into square chunks.
- Tear or cut spinach leaves and place in serving bowl along with squash chunks and almonds.
- Cut cheese wedge into several pieces and add to bowl.
- Toss all ingredients well and set aside.
- Mix dressing ingredients together in a small bowl and pour over salad in bowl.
- Toss and serve.
Weight Watchers P+ = 5.
Calories 193; Protein 5g; Carbohydrate 21g; Fat 11g; Fibre 5g.
Washed, cut, seeds scooped out, and ready to pop into the mike for 8 minutes.