About
Acorn squash can be an enjoyable part of Targeted or Cyclical Keto. If a high fiber carb source, like acorn squash, is paired with plenty of healthy fats, the glycemic response will be lower. This is helpful to overall health and wellness! Fresh acorn squash is halved and seeded, then roasted until sweet and soft. The roasted squash is then filled with Bulgarian feta, toasted pecans, and fresh gremolata. The bright tart flavors of the gremolata pair so well with the feta and toasted nuts. This dish works great as a hearty Thanksgiving side dish.
How do I know acorn squash is cooked?
Acorn squash is cooked when the skin has gone from matte to shiny, and a paring knife will easily go through the flesh.
What is Gremolata?
Gremolata is a low carb Italian condiment made from freshly minced garlic, grated lemon zest, chopped parsley, and salt and pepper. It is excellent on steak or pork chops and equally delicious on acorn squash. You might have leftovers from this recipe, so feel free to store it in the fridge and place it on top of a seared steak. It is super easy to make with an enormous punch of flavor.
Is acorn squash Keto?
There is no such thing as a Keto food as being in Ketosis is a metabolic state. Acorn can be worked into a Keto diet around workouts (targeted Keto), or you can use it on higher carb days (Cyclical Keto). Some people have enough muscle mass to handle more carbs and can incorporate things like acorn squash daily.
What if I can’t find Bulgarian feta?
Bulgarian feta is the extra tangy, delicious cousin to feta cheese. You can find it in most Mediterranean markets. If you can’t find it, regular feta cheese will do.
Serving suggestions
Since acorn squash is higher in carbs, it is best to pair it with some proteins and healthy fats. A great meal to pair it with would be Keto Seared Steak and Compound Butter
Ingredients
- 1 ½ pound acorn squash
- 1 tablespoon extra virgin olive oil
- ½ cup, chopped parsley
- 4 clove garlic
- 2 teaspoon lemon peel or zest raw
- ½ teaspoon coarse kosher salt by morton
- ¼ teaspoon black pepper
- 2 ounce pecans
- 2 ounce feta cheese
Instructions
- Preheat the oven to 425 F. While the oven is preheating, place the pecans on a baking sheet and toast them for about 4 minutes.
- Line a half rimmed baking sheet with parchment paper. Cut the acorn squash in half lengthwise and use a spoon to remove the seeds. You can save the seeds for roasting as a great snack later on too.
- Drizzle the cut side of the acorn squash with the olive oil. Then turn them flat side down on the parchment paper and rub them onto the paper to distribute the oil evenly. Leave them flat side down. Place the squash in the oven and roast them for about 30 minutes or until the skin is shiny and a paring knife stuck into the squash goes through easily.
- In the meantime, prepare the gremolata. Wash and shake off as much excess water from the parsley as possible. Chop about 2 cups of parsley into a mince and add it to a small mixing bowl (should be about ½ cup chopped). Grate the zest of a lemon and add it to the parsley. Mince the garlic very fine and add this as well. Add the salt and pepper to the mixture. Mix well and taste it, adding more salt to your taste.
- Remove the squash from the oven and fill them with crumbled feta cheese, the toasted pecans and then the gremolata. Serve immediately.
Nutrition Facts
- Servings: 8
- Calories: 135.6kcal/567.3kJ (per serving)
- Fat: 8.6g (per serving)
- Carbs: 14.5g (per serving)
- Protein: 2.9g (per serving)
