Nutrition tip for the day!


As we’re getting further into the winter months, do you find yourself reaching more for comfort foods, and less for the blah looking vegetables that are showing up in the produce aisle? A great way to keep up your veggie intake over the winter is to know which ones are in season at this time of year…they cost less due to their availability, and have much better flavor then their out-of-season counterparts. Also, because many of them have bold flavors, they can be used in stews and casseroles to make those favorite comfort foods much healthier!


Click here for some veggies that are in season now!


Are you a big fan of pasta? Have you ever tried spaghetti squash? It can be used in place of pasta, and is only about 40 calories for 4 ounces! Because it’s a fairly mild-tasting vegetable, it tends to take on the flavor of whatever you cook it with, and it’s in season during the fall/winter timeframe. Here’s a super easy recipe idea from’s October 2011 issue:

Cut the squash in half, scoop out the seeds, and discard. Coat the flesh with olive oil, salt and garlic, place the cut side up in a baking dish with one inch of water. Bake at 375 degrees for one hour. Remove the flesh from the skin and shred it with a fork. Need more flavor? Add some pesto, or even a little marinara sauce, and enjoy!

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8 Responses to Nutrition tip for the day!

  1. Dawn Whiting says:

    I forgot to mention some tips for buying spaghetti squash-it should feel heavy, and not have any green or soft spots on it. A four pound squash will make about five cups.

  2. Allie says:

    This sounds amazing Dawn! Can’t wait to try it! Leeks are also pretty mild tasting too and take on the taste of what you cook with.

  3. Holly says:

    I had spaghetti squash for the first time when Sarah (Vicki’s friend) made it at dinner and I LOVED it!! Also, mom and I ate leeks for the first time when she got them in her farm thing and I loved them too!!!! Look at me, I have it in me to be healthy! We will have to cook together when you come home because I’m not comfortable doing the whole spaghetti squash myself πŸ™‚

  4. Beck says:

    I love spaghetti squash! I cook the thing whole in the oven, after I poke it with lots of fork holes. Keeps the inside a little moister, probably not much difference besides the laziness factor. Miss you!

  5. Kels says:

    I LOVE spaghetti squash. To a whole baked squash I add 1 pint cherry tomatoes that have been roasted in the oven, 1/2 container of feta, some chopped and sauteed onion (half a medium size), and fresh chopped basil, salt, and pepper. Now I think I’ll have to make it for dinner! πŸ™‚

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