Eat the Season



by Cara Simpson, RD, CPT, CHC

Fall and winter are upon us and there is no better way to embrace the season than to eat it! With many of the squash varietals in season it’s time to eat healthy and enjoy the comfort of seasonal food. Here are a few ideas on how to use each one!

Pumpkin – Pumpkins are low in calories and full of healthy vitamins! Add pureed pumpkin to oatmeal, plain Greek yogurt or smoothies to take breakfast to the next level.  You can also reserve the seeds from carving and bake them to make a seasonal, healthy snack!

Spaghetti squash – Spaghetti squash can be used as a low calorie substitute for pasta and the possibilities are endless! Cut the squash in half, drizzle with oil and bake face up in the oven.  You can add a traditional meat sauce or even turn it into a Thai peanut noodle dish.

Acorn squash – Acorn squash is high in antioxidants and another great seasonal vegetable. You can stuff it with kale, white beans and sausage or bake it with a dash of oil and sprinkle of cinnamon for a healthy dessert.

Butternut squash – Butternut squash contains more than 50% daily value of vitamin C making it a great immunity booster! Butternut squash can be roasted and pureed into a creamy soup, but is also wonderful cut into bite sized pieces and baked for a tasty side dish.