Acorn Squash is undoubtedly one of my favorite foods. Here we are about to hit November, and I hadn’t had so much as a bite of acorn squash. I resolved to change that and picked an acorn squash at the store.

non stuffed acorn squash

I think of acorn squash as a special treat, which is great because the nutritional benefits of winter squash are astounding:

  • Winter squash is a relative of the melon and the cucumber
  • Long storage life of up to six months
  • Excellent source of Vitamin A
  • Very good source of Vitamin C
  • Good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6
  • High in beta-carotene which promotes healthy blood flow thus protects against heart disease
  • Rich in beta-cryptoxanthin which may significantly lower risk of developing lung cancer
  • Contains potassium which may lower blood pressure
  • Fiber found in winter squash is also able to prevent cancer-causing chemicals from attacking colon cells

The only downer about winter squash is cutting them in half to roast in the oven. I had a bad knife accident last year with butternut squash and now have a terrible fear. However, I have a new technique:

Directions

  1. Heat oven to 400
  2. Pierce acorn squash about 15-2o times and place on baking pan in oven for 20 minutes
  3. Remove from oven and easily cut through the middle of the squash (long ways, from the stems). Scoop out the middle flesh.
  4. Spray with canola oil and sprinkle with a little cinnamon and brown sugar.
  5. Place back in oven for about 15-20 minutes, or until middle is soft and its easy to pierce through with fork.

You could serve the squash just like this with a protein or cut up into cubes or stuff it with a filling. I had the mushroom and black bean filling left over from my Vegetarian Quesadillas so in it went.

stuffed acorn squash

This was a great meal. Filling, warm, and incredibly nutritious. There will definitely be more appearances of winter squash in my kitchen over the next few months.

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