Cooking Squash

Squash of all types has been on sale at Walmart and Sprout's in the past few weeks. It is about half the price of what it normally is, so for the first time I decided to buy a whole bunch at once and cook and freeze it. I bought Acorn, Butternut, and Spaghetti squash.

For the Acorn and Butternut squash, I boiled it for 30-60 minutes in a large pot, then let it cool and scraped out the flesh and put it in a strainer over a large bowl for several hours. I then froze it in quart-sized Ziplock bags.

With Thanksgiving and Christmas around the corner, I know I will use a lot of it in Pecan Butternut Pie. Yum!

For the Spaghetti squash, I cut them in half length-wise, and baked them on a cookie sheet at 325 degrees for about 1/2 hour. When they were starting to brown a little I took them out, and let them cool. Then I forked out the flesh and put it into serving-sizes in Ziplock bags. Sometime soon I'll make some Marinara Sauce and freeze that as well, for some easy spaghetti dinners.

(Note: Spaghetti squash should be tried cautiously after symptoms have subsided because it can be hard to digest.)

Storing Almond Flour

This week I received a new supply of almond flour. I always order my almond flour 25 lbs. at a time, to save money per pound and on shipping.

In between taking care of my 14 month old, I took several days to ladel all of the almond flour into gallon-sized Ziplock bags. When this was accomplished, I packed it into the box it came in and put it all in the freezer. Now I know exactly where it is in the freezer, and can take out a bag to use on recipes and then return the bag to the freezer without a lot of to-do.

When I was first starting the diet, I hadn't thought of this yet and spent a lot of time scraping away at the frozen almond flour to get a few cups worth for each recipe! It's so much easier now - I can simply take a bag out a little while before I use it and let it thaw so it's easy to measure out.

Hopefully this is a tip you can befefit from!