Fall weather calls for fall flavors! Here in New Jersey, the temperature has dropped and it’s officially time for comfort foods. Instead of making a heavy high-fat dish, try to capitalize on fresher fall flavors that pair well with other seasonal flavors. I recently made a sweet spaghetti squash and wanted to try a savory spin on a different autumn classic: Acorn squash.
I have to admit that this was a first for me! I love eating squash, but it wasn’t a kitchen staple for me until this year. I am a busy, health-conscious home cook, so I look for three things when food shopping:
- It has to be easy! If there are too many steps, the odds of me making it after a long day at work drop significantly. If I know I can throw it together in under 15 or 20 minutes, it makes the cut.
- It has to be healthy! My body and wellness matter to me, so I want to know that my meals are nourishing.
- It has to be delicious! I am a foodie through and through, so if it doesn’t taste good, why bother making it? Sure, I want my food to be nutritious, but I also want to crave it again and again.
This recipe hits all of the sweet spots and brings fall to your table:
- Cut the squash in half and pierce the skin a few times. You can cut piece off of the bottom to create a flat surface so the squash can rest steadily when placed open-face up
- Scoop out the inner seeds and pulp.
- Coat with olive oil, pepper, and a little salt. You can also try other herbs like garlic or onion powder, thyme, sage, or rosemary.
- Roast at 350 degrees F for about 45 minutes, or until fork tender.
My favorite thing about squash is that it is high in fiber (5 grams per half cup) which not only keeps you full but is linked to lower blood sugar spikes and to intestinal health, has healthy complex carbs (a half cup has about 15 grams, which is equal to one carb exchange for carb counters), and is filling with very little calories (about 60 for a half-cup serving).
Feeling fancy? The shape of an acorn squash is perfect for stuffing! Try adding any of the following to elevate this squash from a side to a main feature:
- Quinoa cooked with orange juice, topped with toasted almonds
- Farro tossed with olive oil and craisins
- 2 oz of crumbled lean turkey sausage with sauteed onions
- Top with sliced pork medallions
Remember to follow The Peoples Plate for more recipes or for personalized nutrition counseling! What is your favorite fall ingredient?