I am on a squash kicky lately. Can you tell? I never would even attempt this vegetable a few years ago, but after reading the health benefits I thought I should give it a try. It turns out winter squash (available year round), such as acorn, butternut, or spaghetti, can be really tasty and satisfying.
Okay, this picture isn’t great, and I generally don’t want to put up bad pictures, but it is dark out at supper time, so picture taking isn’t optimal. However, I am eager to share this recipe.
I’ve made this recipe using acorn and spaghetti squash. I think I prefer the spaghetti squash, but both are really equally delicious. I have even made this as an evening snack! It is both sweet and a bit tart! It does have a candy like flavor to it.
Before we get to the recipe I want to leave you with some good reasons to eat winter squash. It is high in vitamins, minerals and antioxidants. It is anti-inflammatory, and may be a cancer reducing food. It also helps with blood sugar regulation. If you want to read more about winter squash, you can do so here.
I adapted this recipe out of The Whole Foods Allergy Cookbook by Cybele Pascal.
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Also shared at Gluten Free Friday.
Sweet Winter Squash
- 2 medium sized acorn or spaghetti squash
- 4 T. dried cranberries
- 4 T. coconut sugar
- 2 T. dairy and soy free margarine
- Preheat oven to 375 degrees.
- Wash squash and cut in half. Scoop out seeds. (You will have 4 halves).
- Place in pan with cut side up.
- In each half, place 1 T. cranberries and 1 T. coconut sugar.
- On top of cranberries and sugar, place 1/2 T. dairy and soy free margarine.
- Bake for one hour.
- To serve, place one squash half on plate with the rest of your meal and scoop out flesh and cranberries to eat.