Wednesday, January 13, 2010


When I was a kid, my mom used to take a squash, cut it in half, dig out the seeds and replace them with a bit of brown sugar. Then she baked the two halves in the oven until soft. It was great.

For some reason, squash disappeared from my life years ago, but thanks to my colleague and friend, Sandra, it's back and better than ever.

On Saturday night we had squash, baked in the oven but minus the brown sugar--just the squash, baked until soft with no sugar or butter. It was divine. I had the leftovers cold the next day at lunch. It was still divine.

For the calorie counters amongst you, squash has 18 calories per cup (113 grams). Pretty scary, huh? "Worse" yet, it is also a good source of: dietary fibre, iron, manganese, magnesium, potassium, riboflavin, phosporus, thiamin, vitamins A, B6, C and zinc.

So add some squash to your diet. You'll love the taste and your body will thank you!


  1. We only seem to get butternut squash over here. I sometimes baked some with our sunday dinner. Not thought of it on its own as a snack. Ms try it. nd I bet you can replace te sugar with some lovely flavourful low calorie substitute.

  2. I hate to burst the low-calorie bubble, but winter squash, the kind in your picture, has 82 calories per cup, not 18! It's still wonderful and delicious, but you have to use it a little differently. Summer squashes, like zucchini and yellow crookneck squash, are lovely and only 18 calories per cup!

    Lynn in Oregon