April 21st
 

theresa albert - my friend in food

 

Five Spice Butternut Squash

squash heart

Substituting baked squash for rice or potatoes is a great way to lower the carb and calories of any meal.  Squash is lower on the Glycemic Index scale as well so you won’t have a surge of insulin to deal with either (unless you have baklava for dessert…don’t do it!)

Serving Size  : 4  +   Preparation Time 3 minutes

1  whole  butternut squash — halved
1  teaspoon  five spice powder (or a combo of dried ginger, cinnamon and allspice)
dash  white pepper
drizzle  honey

Halve squash and remove seeds. Microwave, cut side down on a plate for 10-15 minute until it begins to soften.  Place cut side up on a baking sheet and sprinkle with 5 spice powder and white pepper, drizzle with honey.

Bake squash in 375 F oven for 20 minutes or until soft.

Peel off skin and remove any strings, cut into large pieces and serve as is or mash into a puree.

Set aside one cup for Butternut Squash Pancakes.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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