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Fall is here! OK well not OFFICIALLY… but Labor Day weekend always gives me all the feels of fall. It’s bittersweet. I love the layers, boot season, plaid and don’t forget the amazing bath and body works FALL SCENTED candles!

You know what ELSE is EVERYWHERE right now and is ONLY going to become more prominent?

SQUASH!

A New Fall Obsession

I used to HATE squash. In fact I believe my sister “lovingly” referred to it as “nuclear waste… ha!

Squash in my mind was just that: squishy mush that mom put butter on to try to make it taste better… (BLAH)

But then kabocha squash came into my life – aka the Japanese Pumpkin! I dared to try it ROASTED.. and my life was changed. I think I LIVED on it while training for my marathon. Was the perfect pre-race and pre longrun meal addition! Ps. Don’t forget to dip it in ketchup!

Here are some fun facts about this squash BEFORE I get to the HOW TO:

1. It is super similar to butternut squash and has only 40 calories per cup and about 5 grams of net carbs per 100 grams of squash. and it TASTES better than butternut. So for those that are watching their carb and sugar intake this is the PERFECT side. And seriously it tastes better than french fries (in my opinion)

2. Kabocha squash is an AWESOME source of iron, vitamin C and B vitamins for ENERGY! Don’t forget all the beta carotene it contains! (you know like in CARROTS) for eye health!

3. All that VITAMIN A it has helps clear up your skin too! BONUS.

4. It’s seriously delish…do I have to have another reason?

Let’s get in the kitchen already!

1. Cut it up! Be careful not to cut yourself…SERIOUSLY.
2. Scrape out the seeds!
3. Preheat oven to 425 degrees
4. Prepare baking sheets by lining them with parchment paper…this helps cut down on the mess and helps cook them evenly!
5. Add squash to the baking sheets and don’t overcrowd the pan
6. Spritz with cooking spray and lightly sprinkle with sea salt and pepper!
7. Bake for about 30 minutes and turn the squash at the 15 minute mark.
8. Let cool. Cut off the green skin. (you actually can eat it, but I don’t like to!) Eat!
​PS. It’s soooo good dipped in ketchup!
Currently bought this ketchup just to try something new and it’s super good!
I use parchment paper SO MUCH. For cookies, roasting veggies and baking any kind of protein in the oven! Helps the food to cook evenly and makes for SUPER easy clean up!
Can’t wait to try out some different cooking sprays! INCLUDING this avocado oil!

This sea salt is one of my favorites for sure!

Now your turn! Do you like squash?
Have you had it roasted?
If so…how do you make it?

- A word from our sposor -

A New Fall Obsession