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 self.com’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!