I’m a big fan of acorn squash. It packs a serious fiber punch. One cup of cooked acorn squash yields 9 grams of fiber for a measly 115 calories. That same serving also provides nearly 900 mg of potassium and almost 2 mg of iron. Acorn squash is delicious and quite filling. And it’s easy-peasy to prepare!
To roast acorn squash, start by pre-heating the oven to 375°. Then:
 Buy a couple of nice looking specimens. When halved, they’ll fit nicely on a standard cookie sheet. |
 Cut the squash lengthwise and snap off the stems. Scoop out the seeds, rub a little olive oil on the flesh, and sprinkle with Mrs. Dash seasoning. |
 Place the squash face down on a cookie sheet and bake for 30 minutes. Flip the squash over and bake for another 20 minutes, or until a knife glides smoothly through the flesh. |
 Place in a bowl, grab a spoon, and dig in! |