fbpx

squash12

Hey Guys!

Fall means pumpkins, spices and squash! These beauties are everywhere, and there’s so much variety between each kind. Spaghetti squash is stringy and a fun substitute for pasta, Butternut is great with curry or as soup, and Delicata can be baked, skin on and everything, to make mock-fries!

Today, though, I decided to use my Delicata as a boat/bowl for my colorful salad. Delicata, when roasted, has a slightly sweet and nutty flavor; the perfect combination of sweet and savory. It’s much less sweet than Butternut and Kabocha, which is what I wanted because of the sweet elements going into my salad. I used Asian pear and pomegranates for sweetness to off-set the spicy arugula and tangy goat cheese.

Squash really isn’t as intimidating as it looks, provided you have a sharp knife. You can pretty much just cut into them, remove the seeds and roast! It’s a more nutritious and lower-carb option than rice, pasta or potatoes, and it fills you up just as well. Plus, they just scream cozy, fall, happy, sweater-weather, hot cocoa and all the other things we love about this time of year! So if you haven’t made them a staple yet, it’s time to give it a shot!

squashplain1

SALAD IN A BOAT

Yield: 4 servings

Serving Size: 1/4 salad boat

Prep Time: 15 min

Cook Time: 20 min

Ingredients:

  • 2 medium/large Delicata squash
  • Coconut oil cooking spray
  • Pinch salt and pepper
  • 2 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 4 cups arugula
  • 1 Asian pear (or firm pear), chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup crushed pecans

Method:

  1. Slice both squashes longways and remove seeds with a spoon. Place in a baking dish, flesh side up, and coat generously with cooking spray. Sprinkle on salt and pepper.
  2. Place in a cold oven, then set the temperature to 450°. Set timer for 18-20 minutes, and roast until insides are soft and caramelized. Remove and cool.
  3. Whisk together the vinegar, syrup and oil. Toss in a large bowl with arugula, pear and pomegranate. Fill each boat evenly with salad, and top with cheese and pecans.

Nutrition Info:

Calories: 251 | Protein: 3g | Fat: 6g | Net Carbs: 30g | Fiber: 6g

squash13

Which type of squash is your favorite? Let me know down below!

The Conversation (2)

Got some thoughts? Share them!

Leave a Reply

SHOW MORE COMMENTS...