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Simply Squash

Simply Squash

Yum


6 Comments
simply collection, squash, vegan, veggies

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What can I say? YUM and filled with fiber! Acorn squash is so pretty too, it looks like a little mini pumpkin–absolutely beautiful as a healthy side dish and  so delicious and sweet! No need for added sugar which traditional roasted squash recipes usually call for (really, it’s amazing, google it and check!). NONE is needed here- let the naturally sweet “simply squash” speak for itself!

Simply Squash

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5 from 1 vote

Table of Contents

  • Simply Squash
    • Ingredients
    • Instructions
    • Nutrition

Simply Squash

Cuisinicity Tip: So that I can divvy up the salt and allspice about equally for each half, what I like to do is place the total amount of salt and allspice in the palm of one hand and just use a pinch from it for each half!
Course Side Dish
Cuisine American
Keyword acorn png, acorn wow, allspice tonight, cuisinicity, cuisinicity recipes, dish divvy, how to make squash, how to paint an acorn, just squash, simply recipes acorn squash, squash recipe, wholesomeyou tiktok
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 117kcal
Author Catherine Katz

Ingredients

  • 2 acorn squash cut in half, cored and seeds taken out
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp allspice
  • 1/2 tsp salt

Instructions

  • Preaheat the oven 375.
  • Flatten out the bottom of each half of the acorn by cutting the rounded part (not too much so that you do not make a hole in the bottom) so it's not wobbly on the baking sheet.
  • Stand the acorn up on baking sheet so that the cored cavity is up and drizzle olive oil equally among the 4 halves.
  • Add salt and allspice equally among them* (see little Tip) as well and, using a pastry brush, "paint" the topping to combine olive oil/salt/allspice so that it is well blended thoroughly all over the flesh of the squash.
  • Place the baking sheet in the preheated oven and bake for 15-20 minutes or until soft and golden.

Nutrition

Calories: 117kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 297mg | Potassium: 749mg | Fiber: 3g | Vitamin A: 792IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 2mg

 

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Comments

  1. Donna Saliter says

    at

    5 stars
    I’m cooking this fabulous (ie easy!!) squash tonight for dinner. Question: are there any tips on how to cut a gourd? Is there any way to make cutting a squash easier? It’s a tough nut to crack when raw. 🙂

    Thanks as always for your fab recipes, Catherine!

    Reply
    • Catherine Katz says

      at

      Hi Donna! So happy you are making this yummy dish! So sorry I only now see your comment and wasn’t able to answer you live!! But, you probably figured out in the instructions that in fact, I don’t cut the squash raw at all! I first poke it with a fork and put in the oven whole, so that when it comes out, it’s soft and then proceed with the rest of the recipe. I hope this is helpful for the next time yu make it, because I know you are going to want to make this again and again!! 🙂

      Reply
  2. Jeanne says

    at

    So, having never eaten or served this veggie, Do you then just serve it as such? Fork it out and eat it? I just bought my acorn squash for dinner tonight and was reading the recipe, but I”m thinking how do I tell my hubby to eat it 🙂 ??? lol

    Reply
    • Catherine Katz says

      at

      Oh my goodness, you are SO CUTE!!! I love your candor and genuine willingness to try something new!! HAHAHAH! He can just spoon it out right out of the shell!! I definitely want to know how that goes!! 🙂

      Reply

Trackbacks

  1. Apple Prune Chicken - Cuisinicity says:
    at

    […] quick and easy and is an absolute delight!  I like to serve it over quinoa, along with oven-roasted Simply Squash and Brussels […]

    Reply
  2. stuffed portabello mushroom, bulgur wheat, walnuts says:
    at

    […] The stuffing for these stuffed portabello mushrooms is a delicious and nutritious alternative to regular white bread stuffing. The bulgur wheat and walnuts add fiber, protein and healthy omega 3’s fatty acids and they blend so well together with the sautĂ©ed vegetables. You can prepare the mushrooms in advance and refrigerate them so you can pop them in the oven when you’re ready. They are as delicious as they are simple and wholesome. You can also use this stuffing recipe to stuff roasted acorn squash…also WOW! […]

    Reply

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