Acorn Squash: Five Low Cal Ways
The orange flesh of winter squash is not only a visual delight (orange is my favorite color), but it is also super good for you.
Loaded with beta carotene, the antioxidant that gives the squash its color, and fiber (5.7 grams per cup), acorn squash is an excellent addition to many meals and it is oh so easy to prepare. You simply:
- Cut the squash in two, scoop out the seeds
- Brush the sides with olive oil
- Sprinkle with salt and pepper
- Bake face down on a rimmed dish for 30 minutes at 400 degrees
- Flip squash to brown the insides by cooking for another 10 - 15 minutes
Easy peasy! There is a also no reason to send your squash into the oven naked. You can adorn it with many tasty spices. Here are 5 different ways to prepare your acorn squash, just add these toppings when you flip the squash.
In each squash half spread one of the following toppings:
- 1/2 teaspoon honey, then sprinkle 1/2 teaspoon curry powder
- 1/8 cup bread crumbs
- 1/8 cup finely grated Parmesan or Asiago cheese
- 1 tablespoon coarsely chopped pecans with 1/8 teaspoon cinnamon
- 1/2 tablespoon maple syrup
How do you cook your acorn squash? Tell me how in the comments section below.
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