DAY 2 OF 4 GOURDS

 

Acorn  

This gourd easily performs as a sweet or savory dish. Sauté it with onions, make a pie instead of using pumpkin, or roast it in the oven with butter and cinnamon. 

Looks Like: Dark green and yellow rind (sometimes whiteish or with bright orange patches) with deep ridges and yellowish, stringy flesh. 

Tastes Like: Sweet, nutty 

Nutrition Highlight: It’s got good Daily Values of B vitamins: 23% of the DV of Thiamine (vitamin B1), 20% of Pyridoxine (vitamin B6), and 10% of Folate (vitamin B9). It’s also one of the highest fiber-containing gourds. 

Spaghetti squash  

If you’re looking for a gluten-free substitute for spaghetti noodles, look no further than this gourd. Cut it in half, remove the seeds, and bake until tender. Take a fork and pull it through the open squash, and watch it turn into spaghetti-like strands. Spoon your favorite pasta sauce on top and enjoy! 

Looks Like: Ivory, yellow, or orange rind with long, stringy pale-yellow flesh. 

Tastes Like: Mild, neutral flavor 

Nutrition Highlight: High in beta-carotene. 

 
Ingredients 
2 teaspoons butter or oil
1 ½ teaspoon seasoned salt and pepper
½ teaspoon onion powder 
½ teaspoon chili powder 

Instructions 

1. Slit the skin of the squash five times (like you do with potatoes.) 
2. Place in microwave for five minutes. 
3. If not soft after five minutes, add another three minutes. 
4. Carefully cut in half and remove seeds 
5. In a small microwave-safe bowl, add butter and seasonings until melted 
6. Mix melted or oil seasoning into the squash, using a fork to pull strings parts 
7. Serve and enjoy