Personally, I’m always trying to find ways to cut the carbs and starches that I intake. That is obviously made extremely difficult by all the wonderful pasta, bread, and potato dishes that exist. Here is a really easy way to cut some calories and carbs (acorn squash have nearly half the calories and nearly half the carbs of potatoes) without losing the flavor. (as a side note, I’ve now made these with both Acorn and Butternut squash and they work out great either way!)

13567359_10153705594650869_4219202256634077522_nIngredients:

  • Acorn Squash (exact amount is not relevant)
  • Olive Oil
  • Seasoning Salt (I use Lawreys)

Directions:

  1. Pre-heat the oven to 350 degrees
  2. Peel the acorn squash to expose the “meat”
  3. Cut it in half and remove the seeds
  4. Slice into preferred shape/thickness
    (If you like shoestring fries, go thinner, if you like steak fries, go thicker)
  5. Drop slices into a bowl with just enough olive oil to lightly coat them
  6. Toss slices to evenly coat with oil
  7. Lay slices on baking sheet trying to avoid stacking
  8. Sprinkle seasoning salt over the top
  9. Bake 20-45 minutes (based on thickness)

You will find that they start to brown and almost burn around the edges when they are done. I like to flip mine after about 20 minutes as I cut mine about half inch thick. The taste more closely resembles a sweet potato than a russet potato but with a little ketchup my picky eater didn’t even notice!

Written by Krista

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