INGREDIENTS
Roasted acorn squash
kosher salt plus additional to taste
ground black or white pepper
1/2 tsp garlic and onion powder
1/2 tsp monk fruit sweetener
low fat vegetable or chicken stock
10 sprigs fresh thyme tied into a bundle
1 bay leaf
1/4 teaspoon sage
1/4 teaspoon ground nutmeg
ACORN SQUASH MACROS
- 1oz of acorn squash contains
- 4 grams carbohydrates
- 1.2 grams fiber
DIRECTIONS
Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper.
With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on the prepared baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon salt. Place in the oven and bake for 40 to 50 minutes, until the edges begin to wrinkle and the flesh is fork-tender.
Set aside to cool, then scoop out and reserve the flesh.
Weigh your portion of acorn squash (eg 30 carbs = 7.5oz). Heat pot on medium, add portion of acorn squash, spices, and broth starting with 1 cup. Use immersion blender until smooth, adding broth to desired thickness. Cover and simmer for 15-20 minutes.