To go along with my recent breakfast theme (I promise, dinner and snacks coming up) I found a great recipe for some roasted acorn squash. Intrigued by the sweetness of this squash I thought it would be a great addition to my breakfast regime. Besides the fact that it is delicious, acorn squash also boasts only 115 calories per cup and a large quantity of vitamin C. Plus, the fiber in the squash will help keep you full and satisfied through those early morning meetings. So squash away this winter and always choose a squash variety instead of a starchier potato!
1 Acorn Squash
1 teaspoon olive oil and salt
1 Tablespoon Nut Butter (your choice but try this homemade version!
1/2 Teaspoon Cinnamon
1 teaspoon Ground Flaxseed (you can omit if needed)
1/2 teaspoon honey (if desired, the squash is pretty sweet so you probably don’t need this)
Preheat the oven to 400 degrees. Wash the outside of the squash and poke holes all around with a fork. Coat in olive oil and salt and throw into the oven. Ok well don’t throw it but place it nicely on the rack. Cook for 60 minutes or until the outside skin is nice and squishy. Let cool until the skin is cool to the touch. Cut open the squash and scoop out the stringy part and seeds. Some of those seeds are sneaky and like to evade my spoon so make sure you get them all out. Scoop about a cup into a bowl and mix together nut butter, squash and cinnimon. Sprinkle flax seeds and honey if desired over the top and enjoy! I think a great addition to this dish would be a few nuts and seeds like some slivered almonds, pecans and some pumpkin seeds or dried cranberries. I will definitely be putting those in next time.
What did you add to your almost oatmeal??
p.s. sorry there is no post recipe pic, it wasn’t too pretty and considering my food pics aren’t the best to start with, I didn’t want to scare you off with the pics. But it is really good!
Stay Healthy, Stay Active and Happy Halloween!!