Thursday, January 27, 2011

Brown Sugar Acorn Squash

I've read quite a few interesting food related things this week that I would like to share. First was a tip I read on Huffington Post about being too calorie concerned. The dietician/writer wasn't at all suggesting that calories are not important, rather, she was discussing the problem with choosing something low calorie for that purpose without thinking about better options. The example the author used was between two 100 calorie options: 11 gummy bears or 18 strawberries. I've read several things damming 100 Calorie packs for various reasons, and I've never agreed; however, something about this comparison made me really think about how much more you can get out of your food by making good choices. And really, is there anything more enticing than a big bowl of strawberries?
I also read that Jamie Oliver is doing another season of Food Revolution - this time in Los Angeles. If you didn't see the first season, you missed out. Jamie Oliver is a chef from England who helped improve the British school lunch system and he has started trying to do the same in the United States. The first season is on hulu right now - check it out!

Rosted Acorn Squash

1 acorn squash should serve two people as a generous side. Cut squash in half and scoop out seeds.
Rub each half with 1/2 tablespoon of butter substitute and 1/2 tablespoon of brown sugar. Bake at
350 degrees for about 45 minutes until squash is fork tender.


  1. I'm reading this book called Underage and Overweight by Frances M. Berg. It's about obesity in children. It's been really interesting because she talks a lot about how it's not so much the calories we eat, but the kinds of calories we eat and if we're living a sedentary lifestyle. It's been a long read so far, but definitely interesting. Lots of food for thought!!

  2. That sounds very interesting. Congrats on your new writing gig, btw - that's exciting!