Squash was a pretty rare treat in my family’s household growing up. In fact, I never once had spaghetti or butternut squash until I made them for my own grownup self. Since squash only comes out during certain times of the year and mom only felt like making them on rare occasions, they were pretty special when we did have them. Mom liked to roast the squash and then fill it with butter and brown sugar. Oh, so yummy!
In order to relive that lovely memory, I decided to prepare some acorn squash for myself. Only this time, I didn’t want to drench it in fat and empty calories. I added cranberries and nuts to the healthy acorn bowl to amp up the nutrition content. It tasted like fall, even though we’re on the verge of spring, but it was excellent!
1 acorn squash
1 Tbsp brown sugar
1 Tbsp sliced almonds
1 Tbsp dried cranberries
Drizzle of honey
- Cut the squash in half and scoop out the seeds and pulp. Helpful hint: those serrated spoons used for eating grapefruit work perfectly for scraping out the pulp.
- Wrap the squash halves in aluminum foil, leaving the cut edges open. Place the squash on a cookie sheet or roasting pan with the cut sides facing down. Pour a thin layer of water into the bottom of the pan. This will make the final product turn out moist and tender.
- Roast the acorn squash at 450 degrees for about 45 minutes or until fork-tender.
- Remove from oven and let cool to your desired temperature.
- Sprinkle the remaining ingredients into one half of the squash and drizzle with honey. Use a spoon to scrape out the flesh and add-ins and enjoy.
For 1/2 of the squash with the indicated add-ins, the approximate nutrition content from SparkPeople is:
I mean, that’s a lot of food for 200 calories!!!
I love how some childhood memories revolve around the smells and textures of delicious food. I have a similar precious memory of eating grapefruit with my mom as a child. I will definitely be sharing this treasured tradition with my Peanut.