The fall season is upon us! With that, winter squash is stocked in almost every grocery store. If you have never tried it before, I highly recommend it! There are so many ways to prepare it such as baking, steaming, adding to soups, stuffing it, etc. In addition, it’s so versatile that you could incorporate into breakfast dishes, dinner entrees, even desserts! My recipe for Peach Roasted Acorn Squash could be eaten as a breakfast accompaniment to some egg whites, as a side dish with your favorite protein for a lunch or dinner meal, or is even sweet enough to eat as a dessert!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
PEACH ROASTED ACORN SQUASH
Ingredients
1 4-inch diameter acorn squash
2 tsp. coconut oil
1 small peach, pitted and finely diced
Pinch salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. vanilla extract
1 packet stevia (or your favorite sweetener)
How to Prepare
1. Preheat oven to 450 degrees.
2. Rinse acorn squash, cut it in half vertically, scoop out the seeds, and place face down on an aluminum foil-lined baking sheet coated with non-stick cooking spray. Roast until easily pierced with a knife (approximately 40 minutes).
3. While squash is cooking, heat coconut oil in a small saucepan over low heat. Add diced peach, salt, cinnamon, nutmeg, and vanilla extract and stir well. Cover and let simmer for 20 minutes, or until peaches are extremely soft, stirring occasionally to prevent from burning.
4. Remove the cover, add stevia, and mash together to create a puree.
5. Remove the squash from the oven and adjust oven temperature to broil.
6. Spray the squash with non-stick cooking spray before flipping over. Divide half of the peach mixture into each squash half and put back in the oven to broil for 3-5 minutes, or until the tops are just golden brown. Remove and let cool for 10 minutes before eating. Enjoy!
NOTE! This dish is also delicious eaten cold!
NUTRITION DATA
Per half (recipe serves 2): 170 calories, 2 grams protein, 30 grams carbohydrates (4 grams fiber), 4.5 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
