Italian Squash Omelette..aka...One Delicio Fritatta!!!!!
Before we cook, let’s talk about this dandy little veggie that most people wrinkled up their noses at when they were kids and Mom put it on their dinner plate. SQUASH!
Do you know how many types of Squash there are? Me neither. But I do now. Basically….Two. Summer and Winter. Summer is zucchini, pattypan and yellow crookneck. Winter is butternut, acorn, spaghetti, hubbard, sweet dumpling, delicate and pumpkin. Wow, that’s more than two, but technically they all fall under just two categories. (get your friends with that question while playing trivia).
Anyway there’s more to squash than meets the eye. Did you know that squash is packed with antioxidants like vitamins A,C and E. That it is considered fiber, and is naturally fat free. Not calorie free, but fat free. Example: one cup of baked and unsalted butternut squash contains 82 calories but 0 grams of fat, and over 400% of the daily recommended values of vitamin A. Squash is also a great source of minerals….potassium, magnesium and manganese. (Bananas are also great if you need potassium.) Wow, all that packed into squash. Who knew? And they all taste so different, and so many different dishes can be made with them.
Have you ever made spaghetti from squash? Try it. Tastes great. Or, slice some small zucchinis lengthwise, scoop out their insides, then mix that with butter, some Italian seasoning, stuff it back into the zucchini bodies, sprinkle with some shredded cheese, and bake. Yummy! Serve this as a tasty appetizer, or a side veggie dish with dinner.
There are so many things you can make. Pies, soups, casserole fillings, add to salads, put on a cracker with a slice of cheese and a cheery tomato, or just slice and cook for a dinner veggie. Did you know that, other than the few I mentioned above, there are actually 150 varieties of squash. Still just two categories though, summer and winter. And pumpkins aren’t just for carving into scary faces for Halloween, they make delicious pie filling. Their seeds can be roasted to eat. Though 99% of pumpkins harvested are carved into those ghoulish faces. And……trivia again…….Did you know squash is one of the three main crops planted by Native Americans. Corn and beans are the other two. And one more question for all you triva lovers…..do you know how much the largest pumpkin ever recorded weighed?.......1,810.5 pounds! My oh my, I’d hate to have that in my grocery cart.
So, now go buy some squash and do some cooking! And here’s a great recipe to get started with:
4 slices bacon,
chopped ¾ cup diced butternut squash
½ cup chopped onion
¾ tsp salt
½ tsp pepper
8 large eggs (cage free naturally)
1/3 cup half and half
¼ cup crumbled feta cheese
½ tsp Italian seasoning.
2 small, chopped Italian tomatoes.
Heat oven to 425 degrees. 1. In large oven safe skillet, cook bacon, then stir in squash, onion, tomatoes, 1/2 tsp salt and pepper and cook about 7 minutes or until squash is tender. Cover and remove from heat. 2. In medium bowl, mix eggs, half and half and ¼ tsp salt. Add to skillet and sprinkle with cheese. 3. Bake omelet for about 5 or 6 minutes. 4. Sprinkle with Italian seasoning, and a little more cheese if you want, and serve. Mangia Bene!!!