Guest guest Posted October 11, 2005 Report Share Posted October 11, 2005 I bought several acorn squash is 39 cents/pound this week at Wal-mart. Anyone have some SBD friendly ways of cooking this? The nice thing about these squash is that they have an extended shelf life, even at room temperature. Tonight I made up my own recipe. I cut one squash in half scooped out the seeds, placed it cut side down in a casserole and nuked it for about 8 minutes. Once it was tender, I turned them over, poked holes in the flesh with a fork, then added some citrus/herb vinaigrette in the hole. Nuked it for a few minutes with that -- it was delicious! I only ate 1/4 of the squash, since it counts as a starch. I'll have the rest tomorrow. Considering I've only eaten them in the past filled with brown sugar and butter, I am very proud of myself. Anyone have some other recipe ideas for these wonderful squash? Maybe sugar-free syrup, chopped walnuts and low-fat margarine? Hmmmm... Patti Quote Link to comment Share on other sites More sharing options...
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