This squash screams the taste of fall!🍂🍁It’s simple to make, super tender, delish, and loaded with minerals and nutrients. Honestly my kids don’t love this so it’s more of a meal prep for me as a change up for a week at lunch or dinner.
STEPS:
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Microwave 2 minutes to soften so it’s easier to cut in half
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Cut in half with a large sharp knife
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Scoop seeds out with a spoon, smells just like carving a pumpkin day
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Spray & season flesh of squash. I did 2 - 1/2s savory with salt, pepper, and garlic powder and the other 2 sweet with pumpkin pie spice, cinnamon works too.
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Place flesh side down in a lined baking sheet and Bake at 400° for 50 min - 1 hr
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Store in fridge, good for a week.
NOTE: I love the savory as a bowl for chili, with eggs or breakfast sausage, or any veggies and ground meat stuffed in squash. In pic I sautéed mushrooms, spinach, & onion and added chicken sausage & topped with goat cheese.
For the sweet I filled squash with a Greek yogurt or cottage cheese + 1 scoop The Peachie Spoon Vanilla Protein Powder or cottage cheese and top with some nut butter or unsw coconut flakes for fat. So yummy. And a balanced meal. So many options and flavor parties.
🍑 Nourishment Breakdown
Serving: 1/2 a Squash
Calories: 100 | Fat: 0g | Carb: 25g | Fiber: 9g | Protein: 2g
PROTEIN: none, so add
FAT: none so add
FIBER: acorn squash
CARB/STARCH: acorn squash
When it comes to micronutrients & minerals acorn squash is loaded. Half of a squash serves up a whopping 37% of your DV of vitamin C, 18% DV of vitamin A, 22% DV magnesium, and 26% potassium. It’s also a good source of iron, folate, manganese, and vitamins B1 and B6. Squash is a great high quality starch/carb source we should eat more often.