Aly's Angle: White Acorn Squash

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Aly SimonsAly’s Angle to Squash

This week’s goal was really fun because all the Be BETTER women on my Dana Point, Calif., team were cooking different squash recipes and texting pictures of the final product to each other. They are all amazing cooks, so I often pick their brains on how to be a better and healthier cook. They gave me some advice, so I went to the store and bought a white acorn squash. I felt inspired and motivated to create a dinner that tasted good and was also healthy (well, at least the squash was healthy).

First thing I was told that it takes a lot to cook the squash because the skins are so thick. One trick suggested was to soften it up a little using the microwave before you stick it in the oven. I cut the acorn squash in half and put it in a bowl, then in the microwave for 20 minutes. It came out softened.

I was running a little low on ingredients, but what I put together was amazing. This is my first time ever blogging about food and a recipe I created, so I hope you enjoy.

1 white acorn squash

1 cup of sweet onion

1 apple (cut into ¼-inch pieces)

1/2 cup of celery

1/4 cup of diced prunes

1/2 cup cheddar cheese

1 Tbsp. of brown sugar

2 Tbsp. of melted butter

1 tsp. of cinnamon

Cut in half and microwave acorn squash for 20 minutes

Preheat oven to 350 degrees

Sauté onions in melted butter for 2 minutes, then add celery, prunes and apples and sauté for another 2 minutes.

Mix the sautéed ingredients in a bowl with the cheddar cheese, brown sugar and cinnamon.

Put mixture into center of acorn squash and bake in oven until cheese is melted (about 5-8 minutes)

What I have learned from this week’s Be BETTER goal is:

photoSquash is really yummy, especially when mixed with fruit, brown sugar and cinnamon

Sharing recipes with friends enhances the cooking experience

Taking pictures of food is a lot harder then it looks.

Keep cooking squash this week. It is perfect for those cold winter night.