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!