10/02/2026
Weight Doctor Squash is mostly water and fiber, so you get a full plate for very few calories, and it is one of the few things that makes a meal feel like a real meal without much else going on it 🎃
Each one has a different job, which is why I buy more than one:
Spaghetti squash is the pasta swap, around 42 calories a cup against roughly 200 for pasta. Roast it, scrape it with a fork, put your regular sauce on it.
Butternut is the sweet one and the richest in beta carotene. Cubes, olive oil, salt, 400 degrees until the edges go dark, and it stops being a vegetable and starts being something you eat off the pan.
Kabocha is the creamy one, so it is the one for soup and mash, and the skin is edible when it is roasted.
Canned pure pumpkin is the lazy option and I keep it in the cupboard on purpose. Straight into yogurt, oats, pancakes or a soup 💛
What’s your favourite way to cook squash? Leave it in the comments, I’m always looking for new ones 👇