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You can use acorn or butternut squash in this recipe. You can also use maple syrup in place of honey.
Pierce the squash several times with a sharp knife to allow steam to escape during cooking. Microwave each squash on high until tender, about 5 minutes. Turn the squash after 3 minutes to ensure even cooking.
Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds. Remove the pulp of the squash and put it into a mixing bowl. Repeat with the other squash. There should be about 2 cups of pulp. Sprinkle squash with the brown sugar and add the olive oil. Mix until smooth. Set aside to cool slightly.
Divide the lettuce among 4 salad plates. Top each with 1/2 cup of the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey. Serve immediately.
Total carbohydrate: 36 g
Cholesterol: 0 mg
Dietary fiber: 4 g
Monounsaturated fat: 3 g
Protein: 3 g
Saturated fat: 1 g
Serving size: 1 cup greens and 1/2 cup squash
Sodium: 18 mg
Total fat: 6 g
Fats and oils: 1
Nuts, seeds and dry beans: 1/2
Nonstarchy vegetables: 1
Sweets, desserts and other carbohydrates: 1
Last Updated Jun 15, 2019