I know it’s not officially fall yet, but it feels like it these days with the cool weather we’ve been getting. I don’t really mind the change of seasons; in fact, fall is one of my favs for a few reasons:
-the leaves start to change
-we get Thanksgiving long weekend
-it’s TIFF in Toronto (which means many opportunities to troll for celebs on my lunch break)
-I think about my university days (and wish I was back in school with no class on Fridays)
-change of wardrobe: my fav knee-high leather boots, pea coat, uggs, and cozy scarves
-coming in from the cold, lighting candles and cozying up on the couch
-great jogging weather; not too cold & not too hot
one of the best things about fall is the new selection of local and seasonal fruits & veggies to choose from such as:
-broccoli (steam for 5 minutes, sprinkle with a bit of salt & parmesan cheese – mmm)
-squash (ex. acorn, butternut, spaghetti)
Last night, I bought an acorn squash and made a really H.E.Y. (healthy, easy, yummy) side dish. Acorn squash is amazing; it’s only 150 calories for the whole thing, and it’s high in fiber, which makes it an ideal side dish because it will fill you up. Here the recipe; give it a try tonight!
Roasted Acorn Squash
1 acorn squash (serves 2)
2 tsp of butter (optional, but so good)
Pinch of sea salt
Fresh ground pepper
Preheat oven to 400 degrees F.
Cut the acorn squash in half lengthwise or along one of the grooves. Spoon out the seeds and discard.
Fill a baking sheet with 1 cup of water or until the water is about ¼ of the way up the side of the pan.
Place each half of the acorn squash face down in the water. Bake for 35 minutes.
Remove the squash from the baking sheet with tongs, and place face up on a plate or cutting board. Top with butter, salt & pepper.
Holding the squash securely with your tongs; scrap out the flesh and spoon onto plates. Top with more salt & pepper if needed.