That title needs to be filed under things that sound dirty but aren’t!
Ok, fall is the season for squash. All kinds of squash! Which are all absolutely wonderful for you and low in calories!!
This is what I had for dinner tonight and I hope some of you will try it and let me know what you think!
First I took a buttercup squash. Then I stabbed the poor thing many times. I threw it in the oven at 400 for about 30 minutes.
After 30 minutes in the oven you should be able to cut it in half pretty easy and scoop out the seeds.
After scooping out the seeds, place that sucker back in the oven for another 30 minutes.
Meanwhile, I cooked up some fresh cranberries. To cook the cranberries, the directions say to boil together 1 cup of water and 1 cup of sugar. I said to the package “Are you freaking nuts??” Then I boiled a 1/4 cup of baking Truvia with 1 cup of water and tossed in the cranberries which I cooked for 10 minutes. The cranberries will start to pop and will be easy to mush up.
Then I took the squash out and scooped the insides out and into a bowl.
I mixed the cranberries in with the squash insides.
Then I divided the mixtures back into the squash halves.
Popped them back into the oven for a few minutes and then removed and DEVOURED!
This one kind of fell apart and looks terrible, but it tasted AMAZING!
We have used this technique with different squashes such as pumpkin and acorn. We have also used different fruits such as apples, pears and pineapple.
So stuff your squash and let me know what you think!