Diet, health and fitness tips for average women. Site created and maintained by Ann Chihak Poff.

Baking squash and adding grains

Baked acorn squash with cous cous and brown rice.

Baked acorn squash with couscous and brown rice.

In a quest to try new things for this month’s Monthly Challenge I grabbed an acorn squash at the grocery recently.

I wasn’t sure what to do with it. So I went online to find some recipes. I would have made a soup. But I didn’t have the other right ingredients or enough squash.

First I baked the acorn squash for about 30 minutes in the oven.

This site had many options to choose from with recipes. I went with a variation of No. 2.

I had a little couscous. It wasn’t quite enough for a filling filling so I added a little brown rice.

The couscous was a frozen variety from Trader Joe’s, which included some squash and seasonings. I added seasonings to the brown rice and mixed the two grains together.

It was delicious, healthy, filling and different. I liked it.

I used the other half one day for lunch and just had it as a side vegetable along with my zucchini “pasta” and brown rice.

In my research I found an article, which talks about 10 other healthy grains beyond brown rice, such as barley, couscous and quinoa, just to name a few.


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