Squash in all forms makes me happy. We’ve been getting locally grown, farm fresh, organic squash from our CSA lately and it’s amazing how much better it tastes than store-bought squash. It’s one of those foods that just feels good to eat – even the skin. Quite honestly, I like it roasted with nothing on it – not even salt or pepper. But sometimes it’s fun to dress it up a little. That’s what I did here.
I like to include squash in my meals as a carb – it has so many great health benefits, including beta carotene, vitamins A & C, dietary fiber…read all about it here. I steer clear of certain carbs – white pototoes and white rice to name a couple. They tend to spike my blood sugar and then I feel tired. Choosing healthier carbs has been an important part of my long-term weight loss, and this is one of them I love. It’s also naturally gluten-free, which is always a plus in my book.
Instead of stuffing this beautiful squash with a greasy sausage, I went for apples, dates, and walnuts with a little cinnamon and agave. It’s a simple stuffing that you could easily use with any other winter squash.
What’s your favorite way to eat squash?