Time for Acorn Squash.......tastes like Fall.

[LibbyD]

This is the most under-used and delicious of the squashes in my opinion. If you've never tried it, it tastes like pumpkin and is a little sweet like yams. Cook it the long way in the oven (it can share the oven with other dishes), or it can be microwaved for faster results.

And so easy to prepare! Here's a recipe for Acorn Squash that has been sliced into rings about 3/4 inch thick. It is easier to cut it into rings after it has baked awhile because the shell/skin is so hard that just cutting it in half can be tough. But if you've got a good knife and some bandaids on hand, be my guest.

This is a regular part of our Thanksgiving meal at my house and is great anytime, especially served as a side dish with foul.

Preheat the oven to 350 degrees.
Halve and seed the squash; bake cut side down in a shallow lightly oiled pan for about 35 - 40 minutes. Remove from oven. Turn the cut side up and salt it a little.
When it's cooled a bit you can slice it into rings and drizzle a little melted butter with (sf) maple syrup, and/or a mixture of Splenda, cinnamon, nutmeg, and/or allspice over it. Then reheat the rings for about 5 minutes or stick it in the microwave for 2 minutes.
Serve with a dollop of sour cream on top. It could almost be dessert!

This can also ALL be done in the microwave - takes about 10-15 minutes on high.

[Audrey]

I will have to try this recipe, thanks.

[Dolly-VA]

I love acorn squash too, though the only way I've ever made it is stuffed. Thank you for this recipe. I'll definitely be trying it!

[Tubby Teacher]

It is also nice with a "syrup" of cooked dried cranberries, water, and splenda over the cooked squash - just watch the portion size and treat the cranberries as a fruit.

[LibbyD]

Dolly and others, please feel free to post your own recipes for Acorn Squash. I, for one, would be interested in trying it in new ways. That cranberry sauce sounds really good!

[ami]

Yes remember, acorn squash is a Winter Squash and it's Ok in P2.

[Lizzie128]

Libby! I just made this today and it's reeeeaaally good! Thank you so much for the recipe! My husband, who hates most vegetables, actually liked it! I loved the sauce and the sour cream was a surprisingly good compliment to the squash. Thanks for the new Thanksgiving idea!

[khackett]

Can this be done with other types of squashes? I'm in P1 but this looks goooood.

[LibbyD]

Lizzie......I'm so glad you liked it! It IS so yummy, I don't know why people don't eat it more often. Try scooping it out of the shell (after you've baked it) and pureeing it with the spices too. So many possibilities....


Kate:
Hmmmm......I can't think of another P1 squash that is quite like Acorn Squash. It really is more like a pumpkin as you will see when you cut into it...a similar 'meat' and seeds. I haven't tried any of the other hard shelled squashes (just the soft ones; yellow and zucchini), so I'm not certain about this.....but you probably don't have too long to wait before you can eat this. And it might be a nice first step toward P-2 acceptable foods.

I haven't checked yet to see if they have showed up in my grocery store. I've always bought them in late Oct./Nov./Dec.
They are pretty to use in your Fall/Winter table arrangements and last a long time (if you don't cut into them).

[SpritelyOne]

Butternut squash is very similar to acorn. It's kind of a pinky/cream color. It's hard to describe the shape - sort (I stress SORT OF) of like an hour glass? Banana squash is good too. I used to bake these all the time in the winter, baked them with butter, brown sugar and cinnamon. Mmmmm. Now that I have whey-low gold I can have them again. Yahoo! Well, when I get to phase 2 anyway.

Vicki in Reno

[LoveIC]

.. Now that I have whey-low gold I can have them again. Yahoo! Well, when I get to phase 2 anyway. Vicki in Reno

I'm not familiar with whey-low gold. Would you please explain what it is/how used/where you can buy it/that sort of information.

Thanks!

[SpritelyOne]

Whey-low Gold is available on line at www.wheylow.com It is a bit expensive, but considering how much is used it's ok for us. Especially since we aren't supposed to have sweet things that often anyway. I believe it $5.99 for a 1 lb. bag. It tastes exactly like regular brown sugar. They also have a maple flavor. Here is what is written on the back of the package:

"Whey Low Gold is a revolutionary new food product to replace brown sugar one-for-one in all your favorite foods. The patent-pending blend of all-natural sugars, when used in combination with dietary carbohydrates, is regarded as low-car, low-calorie and low-glycemic, as this blend requires less unsulin for conversion and reduces serum glucose levels by 70 to 80% compared to sucrose."

It is made by:
VivaLac Inc.

the package doesn't say what's in it (though I'm sure the website does) but it has 4 g/serving of total carbs, 4 g/serving sugars with 1 g/serving effective carbs. It was developed by a dr. (I think) for his wife whose diabetic.

I like it, we don't use that much of it. It's mainly for my ds because I don't want to put him in the same position we are as an adult. Hope that helps.

Vicki in Reno
171/169/130

[LibbyD]

BAKED ACORN SQUASH WITH CURRIED TURKEY
STUFFING

3 med. sized acorn squash (about 3 lbs.), halved lengthwise and seeded
1/4 c. uncooked brown rice
1 1/2 tsp. vegetable oil
1 lb. ground turkey or chicken
1 sm. onion, finely chopped (about 1/2 c.)
1 tbsp. curry powder
1 c. tomato sauce (preferably low-sodium)
1/4 c. golden raisins (this is SBD 'limited', so consider an alternative)
Freshly ground black pepper to taste
2 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped pimento
Heat oven to 350 degrees. Place squash halves, cut side down, in large roasting or baking pan; bake 40 minutes until tender. Meanwhile, in small saucepan over medium-high heat, bring 2/3 cup water to boil. Add rice; reduce heat to low. Cook, covered, about 40 minutes until all water is absorbed. When squash is done, remove from oven; set aside, covered with foil. Heat broiler. In 10 inch non-stick skillet over medium high heat, heat oil. Add turkey, onion, and curry powder; cook 3 to 4 minutes, stirring frequently until turkey is lightly browned and coated with curry powder. Remove from heat; stir in tomato sauce, cooked rice, raisins, and pepper. Fill each squash cavity with turkey mixture, dividing evenly; place squash on broiler pan. Broil, 3 to 4 inches from heat source, 6 to 8 minutes until heated through and filling is lightly browned. Sprinkle with parsley and pimento to serve. Makes 6 servings.

Per serving: 266 calories, 23 grams protein, 3 grams fat, 41 grams carbohydrate, 12 grams fiber.

[LibbyD]

If you want to explore other recipes for Acorn Squash, try this link:

http://www.cooks.com/rec/search/0,1-00, ... sh,FF.html

And here's a great link that shows pictures and compares the various squashes:

http://www.foodsubs.com/Squash.html

[LibbyD]

Italian Pork, White Bean and Acorn Squash Stew

You can cut the time in half with this recipe by using canned beans and a pressure cooker.

Ingredients for this heavenly Italian stew:

2 cups dried Italian white beans - cannellini (or use 2-3 cans of any white beans, drained)
2 tablespoons olive oil
2 pounds boneless, country-style pork spareribs, cut into 1 1/2-inch pieces. Remove as much of the fat as you can.
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, minced
3 garlic cloves, sliced thinly
4-5 cups homemade chicken stock or canned broth
1 1/2 cups canned tomatoes with juices
1 tablespoon (packed) chopped fresh sage or 1 teaspoon dried
1 1/2 cups 1/2-inch cubes peeled acorn squash
2 tablespoons minced fresh Italian parsley


Preparation:
Place Italian beans in large bowl. Cover generously with cold water and soak overnight. Drain beans in colander. Rinse them well until all foaminess is gone. (This is the sugar that keeps Beano in business).

Cook the beans in plain water for 1-1 1/2 hours. No salt. This helps to tenderize the beans, especially at high altitudes. Heat 1 tablespoon of olive oil in a heavy large skillet over high heat. Add the pork in batches and brown on all sides.

Transfer pork to heavy large pot or Dutch oven. Season with salt and pepper.

Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add onion, carrot, celery and garlic and sauté until soft, about 10-15 minutes. (The longer you cook vegetables such as these over relatively low heat, the more of their delicious, fabulous smelling juices they will release).

Transfer vegetables to pot with pork. Pour 1 cup stock into skillet and bring to a boil, scraping up browned bits from the pork. Add deglazing liquids from skillet, remaining 4 cups stock, beans, tomatoes and sage to pot.

Cover pot and simmer stew 1 hour, stirring occasionally. (20 minutes with a pressure cooker).

Uncover pot and simmer 15 minutes to reduce liquids.

Add squash and simmer until beans, pork and squash are tender, about 30 minutes longer and, bada bing! You've got a truly delicious Italian stew.

Transfer this wonderful Italian soup creation to some authenic italian soup bowls and get ready for the praise that is sure to come your way.

Garnish with fragrant Ialian parsley and serve it.

This is a fair amount of work, I'll give it that, but you will find that it has been well worth the effort. Italian beans are cannellini, etc. You can use navy or great northerns if need be.