![]() Powered by the ESHA Research Database © 2018, ESHA Research, Inc. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. Step 3: Scoop out all of the seeds and stringy stuff with a metal spoon. ![]() Step 2: Stand the acorn squash on one of the cut ends to serve as a stable base. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) With confidence and tenacity slice off the stem end and base of the squash. Lay the half acorn squash cut-side-down on a cutting board and slice into 1/4 inch slices parallel to the stem. Drain then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper. Bring to a boil and cook until the squash is tender, about 15 minutes. Place the squash pieces in a saucepan and cover with water. Slice the acorn squash in half and remove the seeds using a spoon. Preheat an oven to 350 degrees F (175 degrees C). Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Line a baking sheet with parchment paper and set aside. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Spread squash onto a large sheet pan and roast 25-30 minutes or until tender. Place squash in a large bowl and add remaining ingredients. Acorn squash with apples Asparagus with hazelnut gremolata Baby minted. Remove from oven and let rest for about 2-3 minutes before opening foil. These recipes have no more than 140 milligrams of sodium per serving. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Scoop out seeds and cut squash into 1-inch slices. Place wrapped fish on a baking sheet and bake for 15 minutes. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. Rather than stuffing all the components that traditionally go into stuffed acorn squash, this recipe achieves the best of both worlds.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |