need a healthy recipe for acorn squash

erinleigh76
erinleigh76 Posts: 62
in Food and Nutrition
Here's the thing, as far as I remember I'm not a big fan of squash. I like spaghetti squash but not others. I am wanting to re-introduce or even just try vegetables I havent tried before. This would be one of them...I'm branching out people...lol.

So does anyone have some healthy ways to prepare acorn squash? I really want to learn to like new things, although there are a ton of foods I do enjoy.

Thanks

Replies

  • eriemer
    eriemer Posts: 197
    Cut in half, bake it wrapped in tin foil or in shallow baking pan with small amout of water to cover just the bottom of the pan 350 for about an hour (remember with all squash scoop out seeds prior to baking). Then I just add 1 tsp-1 tbsp of packed dark brown sugar and mash up. (a tsp of sugar is only 15 cal and a tblsp 45 cals) Sometimes a sprinkle of cinnamin or truvia. Adding a little sugar does not take away any nutritional value and only adds a minimal amount of calories.
  • erinleigh76
    erinleigh76 Posts: 62
    thanks, that's seems to be the most common answer I got at work last night too...lol. Was curious if there were any other recipes?
  • eriemer
    eriemer Posts: 197
    I've tried things like nuts, cheese, stuffing, and various "fillings" baked into the squash but nothing comes close to keeping it low cal as a sprinkle of brown sugar. Plus it tastes good.

    If your trying new and exciting veges, might I suggest some- kolarabi, beets (mmmm!), cabbage, sweet potatoes, fresh green beans, fresh sugar snap peas in the pod (omg! love those), fresh asparagus.

    Try your farmers market, avoid superstores to get the best quality veges. Even some of the organic"veges might still be coated with wax or other "natural" preservatives, if not they might be covered in bacteria (like ecoli) from not having been chemically treated. So rinse well and buy local, if possible.
  • melaniecheeks
    melaniecheeks Posts: 6,349 Member
    I have 2 favourite ways with squash:

    1 - roasted roots. Chop peeled squash into chunks, add chunks of carrot, parsnip, sweet potato, and a red onion or 2 peeled and quartered. Place in a flat wide oven proof dish, and toss in oil. Ad seasoning - black pepper, herbs of your choice, whole garlic cloves. Roast at 200 degree centigrade for about an hour. If you like, add some cubes of haloumi cheese about 20 mins before end of cooking.

    2 - soup. Soften an onion or shallot in some olive oil. Add some diced squash. Soften for about 5 mins. Ad some good stock - chicken or vegetable. Simmer for 30 mins until all the veg is soft. Blitz in a blender if you like a smooth soup. Serve topped with a blob of creme fraiche and some crisped parma ham.
  • pdworkman
    pdworkman Posts: 1,342 Member
    - roast it
    - stuff it
    - stir fry
    - top with tomato sauce, red pepper sauce, or a fruit based condiment
    - with cinnamon and raisins for breakfast
    - blend it into soup or pudding
    - grill it
    - curry
    - peanut stew
    - make into a pasta sauce
    - pie filling
    - hash or latkes
    - gnocchi
    - muffins
    - raw in salads
    - spiralize for pasta
    - in a smoothie with pumpkin pie spice or cinnamon

    Don't forget to roast the seeds!
  • chubby_checkers
    chubby_checkers Posts: 2,352 Member
    http://www.eatingwell.com/recipes/southwestern_stuffed_acorn_squash.html

    MP6188.JPG

    This is awesome. My recommendation is to scoop out the squash after baking and mix with the filling. Makes it a lot easier.
  • skwidlund
    skwidlund Posts: 117 Member
    I like it mashed, but I cut it into wedges and roast with a little coconut oil, lime juice, salt, pepper and chili powder for a more savory side dish.
  • newcs
    newcs Posts: 717 Member
    I either do as a PP said and roast it, then add brown sugar (or maple syrup) or I mash it and add a little butter. Use a high quality butter and you won't need much.

    I also second the suggestion to try beets. I cut the top and tail off, stick them in a pot of water, boil til fork tender and then run cold water over them as I slip the peels off. If they're fresh (try to get them from a local farm if you can), they're sweet so I just cube them and eat them as a snack.
  • erinleigh76
    erinleigh76 Posts: 62
    I actually really love beats...it's the suash and turnip family I've had issues with since I was little.. I haven't had them in years and I'm hoping I have changed my taste on them. I think I will do just the simple "bake" first and then go from there. Seems it's just me here for dinner so I will only cook half :)

    Thanks so much for the replies:)
  • erinleigh76
    erinleigh76 Posts: 62
    http://www.eatingwell.com/recipes/southwestern_stuffed_acorn_squash.html

    MP6188.JPG

    This is awesome. My recommendation is to scoop out the squash after baking and mix with the filling. Makes it a lot easier.

    wow that looks really yummy...that will be on the try list :)
  • Takarameri
    Takarameri Posts: 152 Member
    I like to bake it and drizzle honey instead of using brown sugar.

    Also, stuff it with italian sausage, red and green bell peppers, and onions adding a bit of cumin for flavor. Sprinkle with mozzarella cheese.
  • emilygh1974
    emilygh1974 Posts: 65 Member
    bump :noway:
  • judychicken
    judychicken Posts: 937 Member
    Bump
  • midnight333
    midnight333 Posts: 149
    I'm the opposite of picasso when it comes to cooking. Bump for me:)

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