Happy New Year! Have you decided on your New Year resolution yet?
Mine is to continue experimenting with the plant foods and new ways of growing, preparing, and eating them.
A few days ago, I tried acorn squash for the first time, and it amazed me by its deliciousness.
I cut it across in half, removed the seeds, and steamed both halves at low temperature. It was soft, slightly sweet, and filling. You can find the recipe here.
I washed, dried, and saved the seeds to plant them in spring.
Nutritionally, acorn squash is high in fiber (9 grams per 1 cup!), and many vitamins such as vitamin C, B1, B5, B6, pro-vitamin A (carotenes), and folate.
As for the minerals, it is a good source of calcium, magnesium, iron, potassium, and manganese, and has traces of zinc, selenium, and copper.
Acorn squash is low in fat, calories, and glycemic index, and a good source of omega-3 fats (76 mg per 1 cup). One cup of cooked acorn squash contains 2.3 g of protein, 0.3 g of fat, 30 g of carbohydrates, and 115 calories.
Stay tuned for more ideas on plant-based foods and beverages!
We wish you a happy, healthy, and fulfilling new year!
National Nutrient Database for Standard Reference. (2016). United States Department of Agriculture. Agricultural Research Service. Retrieved from https://ndb.nal.usda.gov/ndb/foods/show/3186?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=Acorn+squash&ds=&qt=&qp=&qa=&qn=&q=&ing=
SELF Nutrition Data. (2014). Squash, winter, acorn, cooked, baked, without salt. Retrieved from http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2645/2