Getting Squashed

Reason to love fall number 452: squash.

I picked up a couple of acorn squashes at the market yesterday and baked them tonight. Not only are these things yummy, they’re healthy as well. Here’s the nutrition information for a whole squash. You can pretty much divide these numbers in two if you’re like me and prefer just half a squash at a sitting:

Calories: 172
Protein: 3.4g
Carbohydrate: 44.9g
Total Fat: 0.43g
Fiber: 6.46g
Excellent source of: magnesium (138mg), potassium (1,495mg), vitamin C (47mg), and vitamin A (1,454 IU)
Good source of: calcium (142mg)

Admittedly, my method of preparation is pretty ho-hum. I nuke each squash for about five minutes until it’s soft enough to cut easily. Once it’s cut I put it flesh side down on a cookie sheet and bake it at 350 degrees for about 45 minutes. When it’s done I salt and pepper it and sprinkle a couple of spoonfuls of brown sugar Splenda on each half.

Here's the finished product:

I can’t believe I hated this stuff when I was a kid.