Roasted Acorn Squash Bowls with Spinach and Pomegranate

Recipe by Charna Sheinfeld, Nutrition Intern

Ingredients:

2 acorn squash
2 teaspoon olive oil
2 teaspoon maple syrup
4 cups spinach leaves, chopped
1/4 teaspoon salt
4 tablespoons pomegranate seeds

Instructions: 

1. Preheat oven to 400 degrees.
2. Slice the acorn squash in half and scoop out the seeds.
3. Mix 1 teaspoon olive oil and 1 teaspoon maple syrup together.
4. Brush the oil-maple mixture lightly on the insides of the 4 squash bowls.
5. Roast in oven for 40-50 minutes until tender.
6. Meanwhile, heat remaining 1 teaspoon olive oil in a sauté pan.
7. Add chopped spinach leaves and sauté for 5-7 minutes until soft. Add salt.
8. When squash is ready, remove from oven.
9. Divide spinach amongst the 4 squash halves.
10. Top each squash bowl with 1 teaspoon pomegranate seeds.
11. Drizzle with remaining 1 teaspoon maple syrup.

Serving Size: 1/2 acorn squash
Yield: 4 servings
Nutrition Facts: 

Calories: 130
Total Fat:  2.5 gm
Saturated Fat: 0 gm
Monounsaturated Fat: 1.5 gm
Polyunsaturated Fat: 0 gm
Cholesterol: 0 mg
Protein: 3 gm
Carbohydrate: 28 gm
Dietary Fiber: 4 gm
Sodium: 180 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569

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