Eat Healthy Stay Healthy

We feature special events with guests from areas of expertise such as:

  • Sunrise Yoga
  • University of Wisconsin Extension
  • Master gardeners
  • Riverview Hospital

Clubs including:  4-H, Karate, ice skating, gymnastics and kennel club

The Power of Pumpkin

Try this pumpkin facial mask full of antioxidants to exfoliate your skin.

Combine two-thirds of a cup fresh mashed pumpkin with one beaten egg, a teaspoon of honey and a pinch each of cinnamon and nutmeg.  Leave on your face for 10 minutes, then rinse.

Nat’s hint
Most squash can be cooked in the microwave.  Add bacon for a great flavor or try adding cinnamon to bring out the flavor of the squash.

Spaghetti Squash or Vegetable Spaghetti?

Familiar to many by either name, this creamy-colored watermelon-shaped winter squash earned its name because, when cooked, the flesh separates into spaghetti-like strands.  When choosing this squash, avoid those that have a greenish color (indicates not mature).  Spaghetti squash can be stored, at room temperature, for 2-3 weeks.  Serve as a side dish, in a casserole or add to your favorite salad.

Spaghetti Squash with Mushrooms

1 Spaghetti squash

¼ Cup Parsley, chopped

¼ Cup Olive Oil

5 Tbsp. Butter or Margarine

2 cloves Garlic, minced

½ lb. Fresh Mushrooms, sliced

¼ Cup grated Parmesan cheese

Salt and Pepper to taste

Pierce squash in several places to allow evaporation while cooking.  Place whole squash in microwave oven and cook on high for 15 minutes, turning once or twice.  Remove from microwave and let stand for 10 minutes.  In a small bowl, place parsley, olive oil, 2 tablespoons of the butter and garlic.  Cook on High for 1 minutes; remove and set aside.  In a skillet, sauté mushrooms in remaining 3 tablespoons butter.  Cut squash in half lengthwise and remove seeds.  With a fork, gently pull flesh from squash and place in a large bowl.  Add mushrooms and pour butter mixture over top.  Sprinkle with cheese, salt and pepper.  Stir and serve.

Autumn Gold Squash Soup

1 medium to large butternut squash (about 2 Cups cooked pulp)

1 large Spanish onion, chopped (about 3 Cups)

2 tablespoons vegetable oil

¼ teaspoon nutmeg

¼ teaspoon cinnamon

¼ teaspoon dried thyme

2 bay leaves

1 medium carrot, diced

2 celery stalks, chopped

1½ cups water

1½ cups tomato juice

1 cup apple juice

1 cup orange juice

Salt and ground black pepper

Bake or boil the squash.

To bake:  Halve the squash and scoop out the seeds.  Place the squash halves cut-side down on an oiled baking sheet and cover loosely with aluminum foil.  Bake at 350 degrees until tender, about one hour.  Scoop out the pulp and discard the skin.

To boil:  Peel the squash, halve it and scoop out the seeds.  Cut into chunks and place them in a saucepan with enough water to cover.  Bring the water to a boil and cook until the squash is tender, about 15 minutes.  Drain and reserve the liquid.

Meanwhile, sauté the chopped onion in the oil with the nutmeg, cinnamon, thyme and bay leaves until the onion is translucent.  Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid).  Cover and simmer until the carrots are tender.  Remove the bay leaves.

In a blender or food processor, puree the cooked squash, the onion-carrot mixture and juices in batches.  Gently reheat the soup.  Add salt and pepper to taste.  Makes six to eight servings.