What (if any) Squash are Paleo?

[JPaleo]

I was just wondering. I had read that Winter Squash are okay but then I read that they cannot be eaten raw so I was not sure. Many seem to me to be fairly starchy.

Thanks!

-JPaleo

[sunkist]

I LOVE :rheart: spaghetti squash because it allows me to feel like I am eating spaghetti noodles even though I'm not. I cut it in half and put face down in a baking pan and bake it for about an hour (try 375 D depending on your own oven) and then you scoop out the insides and they are like stringy spaghetti noodles. I eat them with olive oil and salt & pepper and you can put roasted peppers on it too. It's GREAT!!! :hyper:

Spaghetti squash ar BIG (about 4 inches diameter & about 6-8 inches long) & Yellow. I HOPE they are Paleo cause I don't think I could give them up even if they weren't!!

[PaleoDeano]

They are up there with carrots in ECC (effective carb count). Depending on the type, they range from 2g to 10g. Spaghetti squash is about 5g (about where broccoli is). I like zucchini squash. It's about 2.5g. Sunkist, you have nothing to worry about when it comes to carbs! You are too skinny as it is, remember? http://forum.lowcarber.org/images/smilies/roller.gif (http://forum.lowcarber.org/misc.php?do=getsmilies#)I could not find anything in the Neanderthin book about eating or avoiding. The Paleo Diet book said squash (all types) were OK to eat, and also did not include them on the starchy veggie list (the one with potatoes and starchy tubers). So, I think they are fine. And, as Sunkist said, eat them with olive oil (fat) and that will make them even better as far as being low-carb. I have eaten zucchini squash near raw, just barely cooked on a grill with onions and peppers. I think I could have eaten them raw, in fact. I love to sauté zucchini slices in a wok with hot olive oil, and put in onions and then a bunch of diced tomatoes. Then spice, cover, simmer for a while, and it is a tasty hot veggie dish! http://forum.lowcarber.org/images/smilies/yum.gif (http://forum.lowcarber.org/misc.php?do=getsmilies#)

[MichaelG]

Sounds like Dean's invented ratatouille! To the above you can also use garlic, diced pepper and diced eggplant (aubergine). Advantage of the eggplant is that if you fry it first in olive oil it soaks up amazing quantities of oil.

Michael Gardner
Queensland
Australia

[PaleoDeano]

yah, Michael... I forgot to mention the eggplant, peppers, and garlic... that is something I have also used with this dish... "ratatouille"... that is exactly what it is! I could not remember the name for it... thanks for reminding me!
http://forum.lowcarber.org/images/smilies/lol.gif (http://forum.lowcarber.org/misc.php?do=getsmilies#)

[sunkist]

I had some spaghetti squash last night with olive oil, sea salt & pepper. I ate the whole thing which amounted to about 4 cups worth! I couldn't stop myself :)

[MichaelG]

Hi Sunkist:

Here's a popular veg which originated in Mexico: It was domesticated by the Aztecs and grows wild throughout central America and also Louisiana, apparently.

We call it a choko, original name was Chayotl. Very bland flavour but sweet when cooked. I've got a huge vine along my back fence, produces squash about the size of a large pear, three or four a day.

Attempting to attach photo, hope it works!
cheers

Michael Gardner
Queensland
Australia

[sunkist]

Michael
It sounds like you are describing what we call a Melleton. My husband is from new Orleans and it is something that cook into casseroles etc. Very popular. I have never had one believe it or not. But someday maybe I will.

I think squash have a ton of vitamins in them. I LOVE acorn squash too and I like cooking them in the fall usually serving thrm right in their shells.

Get this. One year my sister & I gave a big Halloween dinner with our family and close friends. We had a recipe for pumpkin stew actually baked and served right in the pumpkin.

We got a HUGE pumpkin - the biggest one that would fit in the oven - cut the top off, scooped out all the seeds,and added all the ingredients (I forget now the exact details - but it contained wine, meat, seasonings etc)

We baked that for about 2 hours or so and then had to have my brother-in-law and my boyfriend (who is now my husband-ha ha) lift it out on it's baking tray cause it was so heavy.

The pumpkin itself was so glossy - it looked like it was ceramic!! It had held it's shape perfectly we couldn't believe it!! :clap: So beautiful - we let it cool down a bit, put the top back on added all kinds of trim around it on the the baking tray like small indian corn, little mini pumpkins, fall leaves from the craft store (we didn't want to move the pumpkin to a platter in case it would break open)

It tasted so good and the pumpkin had cooked along with the other ingredients and you just scooped it all up together and served it!!!

I love to find cool meals for the Holidays that not only look good but taste good too!!! :yum: