A New Recipe

Tonight I decided to try a new recipe. The Husband has been reading Runner's World and it had an article on squash. We are big fans of spaghetti squash...especially with a touch of cinnamon! YUM! We have never actually had it with spaghetti sauce...that doesn't seem right to me. Anyway, after reading this article (Jan 08 issue), I purchased a butternut squash. There is a recipe on page 54 that we wanted to try. I made it tonight. Oh. My. God. It was amazing! The kids did not like it but that might have been because there is nutritional value in squash, thereby rendering it "disGUSting" to children.

Here is the recipe:

1/2 cup chopped pecans

1 tbsp olive oil

1 large onion, finely chopped (I used a medium-small one)

2-3 cloves garlic, finely chopped (I used minced garlic from a jar but fresh would be better)

2 1/4 lbs butternut squash, peeled, seeded, cubed (I used about 1 1/4 lbs)

Salt and Pepper to taste

Dash cayenne pepper (don't have any)

3 tbsp chopped fresh parsley (forgot this)

1/2 cup dried cranberries or grated Parmesan cheese - optional (I used both)

Toast pecans in ungreased skillet; stir to avoid burning. Set aside. Heat olive oil in large skillet over low; saute onion and garlic until tender (15 min). Add squash, cover, and cook, stirring occasionally, until tender but still holding its shape (20 min). Season with salt, pepper, and cayenne. Stir in half the pecans and half the parsley. Transfer to serving bowl. Garnish with remaining pecans and parsley. Option: Sprinkle with cranberries or Parmesan. Serves 4.

CALORIES: 270

FAT: 15 g

PROTEIN: 5g

CARBS: 36g

The smell is AMAZING and the taste is unbelievably yummy!