BAKED ACORN SQUASH SLICES FULL
I’m not sure what the future will look like, or if I’ll ever be a full time food blogger with a regular posting schedule again, but I know that I’ll keep the site up, answer comments when I can, and will stop by and post when I get the urge, and the time, to be creative. It was good for me to step away for a while, even if I hadn’t intended to. That, combined with pregnancy exhaustion, meant that I really neglected this little corner of the internet. I also had gestational diabetes, so my food choices were more limited than they would have been otherwise. I had so many food aversions and the idea of cooking anything made me feel sick to my stomach. It’s made the sleepless nights so very worth it.īeing pregnant was a bit rough for me though. She has brought so much joy into our lives! We’ve loved getting to know her little personality and soaking up all the baby cuddles, laughs, and smiles. Well, I’m thrilled to say that we got pregnant last November after just 6 weeks of strict keto and I gave birth to a healthy baby girl back in August. So much has happened in our lives since then! The biggest thing being that we had a baby!! If you have been around long enough that you remember my keto post, you know our goal was to get pregnant and have a baby after 4.5 years of infertility. I’m pretty sure I first shared a photo of this recipe waaaaaay back in October of 2016. A fork should be able to easily pierce the squash and shred it.This Low-Carb Parmesan Roasted Acorn Squash is a quick and easy, low-carb holiday side dish. Place your squash on a large baking sheet or in a baking dish, cut side up. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it. Step by Step Overview: All we need to do for our roasted acorn squash is trim, scoop, and slice into pieces, brush with a simple maple butter, then bake. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper.
BAKED ACORN SQUASH SLICES SKIN
After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it if you choose not to, but if you do, the flesh separates from the skin easily after roasting.Ĭhoose if you would rather go the sweet or savory route with your acorn squash. If you prefer to eat this squash without the skin, you totally can! If you choose to remove it, we recommend waiting until after it cooks (if you’re serving it whole). Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes! At this point you can also cut the squash further if you don't want to serve them in halves. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. Cut the squash in half lengthwise, cutting through where the stem used to be.Īfter you have your squash open, use a spoon to scrape out the seeds. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. Nutrition Highlights: You get 56 calories, 2.1 grams of fiber, and 25 percent of your RDA for vitamin C in a one-cup serving of acorn squash. To make it easier, cut the stem off and place squash cut side down on your cutting board. Here’s everything you need to know to cook it perfectly:
You can dress it up savory or sweet based on your main-the possibilities for this squash are endless. Full of fiber, this squash is not only packed with nutrients, but its small size makes it far easier to cut open and work with. While we have plenty of love for all the types of squash, we think that acorn squash deserves its chance in the spotlight. When it comes to winter squash, butternut squash and pumpkin can get all the attention.
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