This week I’ve tackled acorn squash. To say that I am a fan of this recipe is an understatement…I’ve already made it three times this week! I think acorn squash has a more nutty and savory taste than the spaghetti squash I made last week, and the way this particular recipe is prepared, I would compare it to the taste of a sweet potato with a different texture. I am a firm believer that sweet potatoes deserve their own food group (the love runs deep) and I usually prepare my sweet potatoes in the microwave in a very similar way. But this squash alternative insures a hearty portion of vegetables with a lower Weight Watchers point value/fewer calories.

Did I mention how easy this is? You will be ready to eat in 15 minutes tops. Enjoy!

Ingredients:
1 acorn squash
2 tbsp brown sugar
1 tbsp butter
1 tbsp chopped pecans
cinnamon

Directions:

1. Cut acorn squash in half lengthwise. Scoop out seeds with spoon.
2. Spread 1/2 tbsp butter inside each acorn squash “bowl.”
3. Poke several holes in squash with a fork.
4. Place squash “bowl” side up in the microwave. Cook on high for 10 minutes.
5. Squash will be very hot when you remove it from microwave, be careful! Mash up squash like you would a baked potato, place 1 tbsp of brown sugar and 1/2 tbsp of chopped pecans in each squash. Add cinnamon to taste.

Seriously. It’s that easy!

Nutrition:
This recipe makes 2 servings, worth 4 WW points each.

I have an issue: I love pasta. Large, heaping, Olive Garden-sized portions of pasta (yes, I’m talking that never ending pasta bowl). However, I rarely eat my Italian favorite because the large portions that I love are not so friendly on the waistline and can leave me feeling bloated and full.

But I just discovered something that has changed all of this for me. That never ending “pasta” bowl is now mine, in the form of spaghetti squash.

Spaghetti squash is a great alternative to a large plate of spaghetti. It contains a fraction of the calories and is low in carbohydrates. Plus, it’s a great way of eating an entire plate of vegetables without even realizing it!

Fall is harvest time for spaghetti squash, so take advantage of this time of year and have yourself a large plate of “spaghetti!”

Directions:

1. Preheat oven to 350°

2. Cut spaghetti squash lengthwise and scoop out seeds (I used an ice cream scoop, makes it easier)

3. Place both halves of squash cut side down in baking dish. Make several holes in skin of squash with fork.

4. Bake squash for 30-40 minutes until it is soft.

5. After baking, wait a few minutes until squash is cool enough to handle by hand. Use a fork to scrape out “spaghetti” strands into large bowl.

6. Heat olive oil on stove on medium heat. Add garlic and heat for 3-5 minutes.

7. Add “spaghetti,” toss and mix well until spaghetti is very hot. Add salt and pepper to taste.

8. Put your “spaghetti” on a plate, add 1/2 cup of marinara and 1/4 cup of cheese on top….voila! You have a super healthy and large portion of spaghetti!

Optional: Can’t eat a meal without meat? Try adding lean ground beef or ground turkey to your marinara sauce. Will make your already hearty dish even heartier.

Nutrition Info:
I personally do not count calories but count Weight Watchers Points instead. This dish is only 4 WW points (may vary depending on what type of cheese and marinara sauce you use). For you calorie counters, spaghetti squash is a vegetable and has about 42 calories per cup. The rest you can probably figure out yourself, it will vary depending on your sauce and cheese.

I love great tasting food (and I live in New Orleans, so believe me, I know what it tastes like!). I am challenging myself to start cooking healthy meals instead of turning to my usual take-out standbys. Most recipes make 4-6 servings, which complicates things for young adults living in single or small households. So I am in search of recipes that are great tasting, quick, and create leftovers that keep well and can be enjoyed for lunch or dinner over the following days!

This first recipe was introduced to me by my friend, Sajal, who brought it to a potluck dinner. It’s amazing! The lime-cilantro vinaigrette gives a fresh and tangy taste that is perfect for those hot summer days while the edamame and black beans keep you full and satisfied. It can be enjoyed as a healthy snack, a side dish, or give yourself 2 servings and have it for your meal! I have also posted the nutritional information. Enjoy!

Edamame Salad (8 servings)

5 tbsp red wine vinegar

3 tbsp grape seed oil

1/3 cup chopped fresh cilantro

2 limes, juiced

1 tsp white sugar

3/4 tsp salt

2 cloves garlic, minced

1 lb package frozen shelled edamame

1 lb package frozen yellow corn kernels

1 pint cherry tomatoes, quartered

4 green onions, thinly sliced

1 (15 oz) can black beans, rinsed and drained

1. In a large serving bowl, whisk together the red wine vinegar, grape seed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

2. Bring a large pot of water to a boil. Add the edamame and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Calories- 200

Total Fat- 8.7g

Cholesterol- 0g

Sodium- 4mg

Carbohydrates- 21.8g

Dietary Fiber- 3.8g

Sugars- 7.4g

Protein- 11.6g