Baked Acorn Squash Recipe
Posted on January 9th, 2018
Winter squashes and pumpkins are robust “fruits” that are harvested in the fall so we can use them throughout the winter.
Keeping them in a dark cool place will preserve these foods to give us nutrient-packed meals that are warming, healthy and delicious.
One of my favourite things to eat during the winter are winter squashes - particularly acorn squash, due to it’s abundance in vegetable markets in Ontario and for it’s sweet, buttery taste.
I use these in casseroles, bakes, mash them in place of white potato or simply bake them in the oven.
Acorn squash is a great source of low glycemic-load carbohydrates - this means that despite it being a source of carbohydrates, it won’t spike your blood sugar (therefore insulin) to the extent other carbohydrates such as wheat-based carbohydrates (and other grains) will increase your blood sugars after eating.
They are also easier to digest than grains, which makes it suitable carbohydrate source for people who experience a lot of bloating and bowel movement problems.
Acorn squash is rich in antioxidant vitamins C and A (beta-carotene, hence the orange colour!), potassium (great for lowering high blood pressure) and a great source of fibre (valuble for those with diabetes and cardiovascular disease).
If you’re using olive oil, combine the garlic with the olive oil when first placing the squash in to the oven to allow the garlic to infuse in to the oil for 30 mins
Yours in Health,
Dr. Marnie Luck, N.D
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