The Acorn Squash, simple, healthy, tasty!

Like many other vegetables, with acorn squash a chef can get as simple or fancy as he or she likes. Probably the most popular way to prepare acorn squash is simply to half it, spoon out the seeds, cut the halfs in half, put the whole on a baking sheet.

One serving or one cup of acorn squash contains 145% of the daily recommended requirements for Vitamin A. It also contains Vitamin C, potassium, manganese, folate (folic acid), and 15% of the omega three fatty acids necessary to good health. It is also a good source of fiber. With all of these vitamins and minerals acorn squash has many health benefits.
Because it contains phytonutrients, acorn squash is thought by many to have an anti-cancer effect which is especially strong when the squash is turned into a juice. It may also promote prostate health in men.

The orange-yellow color in squash comes from the Vitamin A precursor. The strong presence of beta-carotene, helps reduce the possibility of lung cancer, even in smokers. Carrots have the same benefit. The beta-carotene also reduces free radicals in the body, even while reducing the chance of heart disease and colon cancer.

Here’s a simple, tasty recipe for acorn squash. Enjoy!

–Shelly Mac

Classic Baked Acorn Squash Recipe

Prep time: 10 minutes
Cook time: 1 hour, 15 minutes

Add to shopping list

Ingredients
1 Acorn squash
1 Tbsp coconut oil
2 teaspoons Maple Syrup

Method

1 Preheat oven to 400°F.

2 Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of coconut oil. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any liquid that has not already been absorbed by the squash over the exposed areas.

Yield: Serves 2 to 4, depending on how much squash you like to eat
Check out what I had for dinner last night.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: