Wellness Wednesday with Sheri: Acorn Squash With Cinnamon, Nutmeg & Rosemary Recipe

Want to make a delicious dinner that costs next to nothing, looks restaurant quality, takes almost no time to make and tastes unbelievable?

This acorn squash recipe is a staple in my house. Acorn squash is high in fiber and contains a ton of vitamin A, which plays an important role in vision, bone growth and reproduction. It also helps regulate the immune system, which helps prevent and fight off infections. It was such an important part of the diet of Native Americans that they buried it along with the dead to provide them with nourishment on their final journey!

1 acorn squash
brown sugar
olive oil
salt & pepper

Preheat oven to 400 degrees. Cut the acorn squash in half and scoop out the seeds with a spoon. Place each half skin-side down on a baking sheet. Top each half with a bit of olive oil, 1 T of brown sugar, and generous dashes of cinnamon, nutmeg, rosemary, salt and pepper. Bake for approximately 45 minutes or until the squash is soft and easy to pierce with a fork.

Want some more ideas? Try this recipe from Best Self Atlanta, and email me for more of my favorites.

Sheri Oppenheimer is a health coach at Sweetgrass Spa in Little 5 Points and the Founder of The 100 Women Project, a healthy social network created by women, for women. To schedule a FREE health makeover session with her ($125 value), call (404) 939-2299 or email Sheri at [email protected]

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