These little guys are pretty tasty for a squash baked with nothing but itself and water – No oil. No seasoning. And you don’t even have to peel – the skin is edible!
I’ve realized recently that I need to add more volume to some of my meals, particularly dinners where I’m making a new recipe. Because when I craft new recipes I’m not cutting down the saturated fat or sodium which usually leads me to only taking a small amount of said dish as it’s more calorie dense and higher in sodium than I’m aiming for these days.
Well this just doesn’t work well for me sometimes – because then I’m hungry – even after adding in additional protein or carbs or whatever it is that I need for that meal. But the alternative option is to never try new recipes during body recomposition, but getting crafty in the kitchen brings me joy – so we’re NOT giving that up! And eating what I make also brings me joy. 
Enter strategic high volume eating. Keeping containers of ready-to-eat, low calorie, high volume foods around helps me out. Like buying a whole cantaloupe a couple times a week, cutting it up, and keeping the cubes in a container in the fridge just to add to things or as a snack by itself. And, today baking a cubed Delicata squash and freezing in 134/+ g servings for just 50 cals per serving… And you don’t even have to peel – the skin is edible!
#HighVolumeEating #OrangeFoodsForTheWin
Baked Delicata Squash Recipe
Ingredients
- 2 lbs Delicata squash (about 2 medium)
- 2 Tbsp water
- Optional Seasoning: salt, ground black pepper, cinnamon, nutmeg, coriander, cayenne, chili powder, and/or ginger
Directions
- Preheat oven to 400° F.
- Line an extra large baking sheet with parchment paper.
- Slice off the stemmed top and end and discard. You can leave skin on as it’s edible!
- Slice lengthwise down the middle, then scoop out the seeds and membrane with a large spoon.
- Turn cut sides down and slice into 1/2′′ pieces.
- Arrange half moons of squash in a single layer on prepared baking sheet.
- Lift the corner of the parchment paper and pour 2 Tbsp of water between the parchment paper and the baking sheet.
- Cover with aluminum foil.
- Bake 25 mins, then remove foil and continue baking 10 mins.
- If using an optional seasoning, toss in seasoning after allowing to cool for a few minutes.
| NUTRITION FACTS | ||
| Servings | 4 | |
| Amount Per Serving | 4 oz (112 g) | |
| Calories | 38 | |
| % Daily Value* | ||
| Total Fat | 0.15 g | 0% |
| Saturated Fat | 0.03 g | 0% |
| Trans Fat | 0 g | |
| Monounsaturated Fat | 0.01 g | |
| Polyunsaturated Fat | 0.01 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 3 mg | 0% |
| Total Carbohydrate | 9.2 g | 3% |
| Dietary Fiber | 1.7 g | 6% |
| Total Sugars | 3.9 g | |
| Added Sugars | 0 g | |
| Sugar Alcohols | 0 g | |
| Protein | 0.95 g | |
| Vitamin D | 0 mcg | 0% |
| Calcium | 32 mg | 2% |
| Iron | 0.65 mg | 4% |
| Potassium | 395 mg | 8% |
| Vitamin A | 78 mcg RAE | 9% |
| Vitamin C | 13.9 mg | 15% |
| * The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | ||
#LactoVeg #LactoOvoVeg #LowCarb #LowFat #LowSodium #OvoVege #Paleo #Vegan #Whole30
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