Acorn Squash

Winter Acorn Ambercup Butternut Buttercup Delicata Spaghetti

Acorn Squash
Ingredients

1 whole acorn squash, Roasted
2 teaspoon olive oil, spray
1/2 teaspoon dried Italian seasoning, sprinkled
1/4 teaspoon salt, sprinkled

1 small onion, diced
2 cloves garlic, Fresh or 4 roasted
1/2 teaspoon Herbs de Provence, dry
1/4 teaspoon pepper, or to taste
3 -6 sprays Braggs Liquid Amino Acid – Salt, to taste

2 tablespoon pumpkin seeds, roasted

Instructions

– Cut acorn squash in half, seed
– Spray with olive oil, sprinkle with Italian seasoning and a pinch of salt
– Place cut side up in baking dish for 25 to 40 minutes in a 400 degree oven
– Remove from oven and let cool until you can scoop out of shell
– Cut into 3/4 inch pieces

– Roast pumpkin seeds in a dry skillet over medium heat
– Be careful not to burn – watch and stir the entire time they are in the pan
– Remove from pan as soon as you reach desired roast

– In skillet, sauté onions, garlic and small pinch of salt in oil
– When onions are translucent, turn heat down
– Add Herb de Provence, stir for 30 seconds
– Place cubed squash in pan
– Add about 1 tsp of olive oil
– Spray squash with Braggs
– Gently lift onions and squash turning everything over
– Be careful not to mash squash (use 2 forks)

– Place squash mix back in shell or
– Just put on plate
– Serve with rice and colorful salad