Every time I go to the store, I seem to come home with another variety of winter squash. I love butternut, buttercup, pumpkin, hubbard, spaghetti and sweet dumpling, just to name a few. I especially love acorn squash.
This recipe is super-easy to prepare and is a tasty accompaniment to pork tenderloin. I really enjoy pork and winter squash together for some reason. The toughest part is cutting the squash in half and it’s really not that difficult. Get yourself a heavy chef’s knife and you’ll be fine. If you are lucky enough to have fresh sage, use it. Buy whole nutmeg if you can and grate it with a microplane. The flavor is so much nicer than using pre-ground nutmeg from a jar. You can probably find whole nutmeg in the specialty spices section of your grocery store.
This squash dish is very low in Cholesterol and is a good source of Vitamin C, Thiamin, Vitamin B6, Magnesium, Potassium and Manganese.
Adapted from Holiday Diabetic Recipes (2011) from the editors of Diabetic Living
1 medium acorn squash (about 1 lb), cut in half lengthwise and seeds/strings removed
1 Tbsp olive oil
1 Tbsp fresh sage, minced or 1 tsp dried sage, crumbled
1/8 tsp salt
¼ tsp freshly grated nutmeg
1/8 tsp freshly ground black pepper
2 Tbsp shredded Parmesan cheese
Preheat the oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Place squash halves, cut side down in dish. Cover loosely with foil and bake for 30 minutes.
In a small bowl, combine olive oil, sage, salt, nutmeg and pepper. Carefully cut each squash half into three wedges and set in baking dish, skin side down. Brush olive oil mixture on all fleshy sides of squash. Cover and bake about 20 more minutes or until squash pierces easily with a fork.
Sprinkle with Parmesan cheese and serve immediately.
Makes 3 servings
Per serving: 115 calories, 6g fat (1g sat), 2mg cholesterol, 158mg sodium, 16g carb, 2g fiber, 0g sugar, 2g protein