![]() A diet rich in fiber has been associated with a reduced risk of digestive disorders, such as constipation and diverticulosis. Supports Digestive Health: Acorn squash is an excellent source of dietary fiber, aiding in digestion and promoting bowel regularity.The vibrant orange color of acorn squash is an indicator of its high beta-carotene content, a powerful antioxidant that converts to vitamin A in the body. Antioxidant Powerhouse: Acorn squash contains high levels of antioxidants, which help protect the body from oxidative stress and inflammation.Potassium plays a vital role in maintaining a healthy heart, and magnesium is crucial for numerous bodily functions, including bone health and energy production. Vitamin A promotes healthy vision, while vitamin C supports immune function and collagen production. It is particularly high in vitamin A, vitamin C, potassium, and magnesium. Rich in Essential Nutrients: Acorn squash is a nutritional powerhouse, providing an abundance of vitamins and minerals.Health Benefits of Parmesan Roasted Acorn Squash But first, we will explore the health benefits that this recipe offers, making it a perfect addition to your well-rounded diet. In this blog post, we will guide you through the step-by-step process of creating this mouthwatering dish. ![]() This delightful recipe combines the natural sweetness of acorn squash with the savory richness of Parmesan cheese, resulting in a dish that is both satisfying and packed with flavor. So without much further ado, here’s the recipe for this Parmesan Roasted Acorn Squash! I came up with it as a keto side dish for Thanksgiving last year, and we’ve enjoyed it several times since then since it’s quick and easy to throw together. Acorn squash tastes like a mix between spaghetti squash and butternut squash, so if you get a good squash, it’s a satisfying combo of sweet and salty.Looking for a delicious and nutritious side dish that will elevate your culinary adventures? Look no further than Parmesan Roasted Acorn Squash. I’m not sure what the future will look like, or if I’ll ever be a full time food blogger with a regular posting schedule again, but I know that I’ll keep the site up, answer comments when I can, and will stop by and post when I get the urge, and the time, to be creative. It was good for me to step away for a while, even if I hadn’t intended to. That, combined with pregnancy exhaustion, meant that I really neglected this little corner of the internet. I also had gestational diabetes, so my food choices were more limited than they would have been otherwise. I had so many food aversions and the idea of cooking anything made me feel sick to my stomach. It’s made the sleepless nights so very worth it.īeing pregnant was a bit rough for me though. She has brought so much joy into our lives! We’ve loved getting to know her little personality and soaking up all the baby cuddles, laughs, and smiles. ![]() Well, I’m thrilled to say that we got pregnant last November after just 6 weeks of strict keto and I gave birth to a healthy baby girl back in August. ![]() So much has happened in our lives since then! The biggest thing being that we had a baby!! If you have been around long enough that you remember my keto post, you know our goal was to get pregnant and have a baby after 4.5 years of infertility. I’m pretty sure I first shared a photo of this recipe waaaaaay back in October of 2016. This Low-Carb Parmesan Roasted Acorn Squash is a quick and easy, low-carb holiday side dish.
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