Roasted acorn squash

Loaded with nutrition and easy to roast. One cup of acorn squash has 9 grams of fiber and is loaded with a variety of vitamins and minerals. It contains vitamins C, A, B1, B6 and the minerals iron, magnesium, potassium, and manganese. How’s that for a deliciously and naturally sweet winter squash?

Easy roasted acorn squash

Ingredients and instructions:

1. Preheat oven to 400 degrees.
2. Cut 2-4 acorn squash in half through the stem, scoop out strings and seeds.
3. Place on baking sheet, cut side up.
4. Brush with olive oil.
5. Sprinkle with salt.
6. Bake for 30-45 minutes. When squash is done, it should be easily pierced with a fork and slightly browned.

Serve as above or try one of toppings:

• Maple syrup or brown sugar with a pat of butter added at the beginning of cooking.
• Pumpkin seeds or sunflower seeds added half-way through.
• Stuff with cooked wild rice, mushrooms, and onions.
• Stuff with cooked quinoa and herbs.

Serving size: ½ squash

Nutrition per serving: 106 Calories, 2.6g Fat, 22.5g Carbohydrates, 3.2g Fiber, 1.7g Protein.

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