7/30/2023 0 Comments Baked acorn squash nutritionIt has such a great fall flavor that it will be a winning side dish. It is also vegan and vegetarian, so it is sure to be a hit at any family gathering. Swapping refined carbohydratessuch as white pasta or breadfor baked acorn squash at dinner, or ditching sugary cereals at breakfast for a homemade pumpkin chia pudding can provide all of the above benefits. This simple to prepare is gluten-free, keto-friendly, and low in carbs. Sounding good? Go ahead and spruce-up your weeknight meals with this simple seasonal side. Squashs nutrient profile, in particular, makes it an excellent player in the fight against chronic inflammation. Sweet, creamy and slightly nutty, acorn squash pairs beautifully with almost any fish or meat and is divine layered on a bed of baby greens, balsamic dressing and goat’s cheese. Using turkey sausage instead of pork, makes the protein higher while keeping the fat lower. Put ½ cup of water in the bottom of the pan. Higher Protein Each serving is 24 grams of protein. Place the acorn squash in a 9x9 casserole dish, cut-side up. Stir in the flour, salt and sage until blended. This vegetable is loaded with fibre to keep GI health in check and the brightly-coloured flesh packs antioxidant power as one of the top food sources of beta-carotene. Sprinkle with a pinch of brown sugar, cinnamon, and nutmeg. Theyre a great source of iron, vitamin A (from all that beta-carotene filled orange flesh), vitamin C, and riboflavin. Meanwhile, cook beef, onion and celery over medium heat until no longer pink drain. Acorn squash nutrition and vitamin info per 100g Energy, 40, kcal Total Fat, 0.10000000149011612, g Carbohydrate Total, 10.420000076293945, g Protein. You’ll appreciate acorn squash since it is the least laborious of the bunch, with its no-need-to-peel-me factor, making this side ready for the oven in under 30. Winter squash are a budget-friendly side that deserve to be on your weekly rotation. (And often, this fun turns into recipes for you!)īut when I’m drawing a blank or just need to get a meal going, I make sure to keep ingredients on hand that pair well with most proteins. I rarely plan sides in advance, since I enjoy improvising and having fun in the kitchen. Then, drawing inspiration from weekly flyers and seasonal fare, I head out and pick-up the starches and vegetables I like. When planning our weekly menu, I typically start by jotting down our favourite proteins.
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