Frugal Gluten Free Girl: Oatmealed Acorn Squash
With my bi-weekly buy-in of community supported agriculture, I got a lot of squash. I love squash, but Baberaham isn’t such a fan. Nonetheless, I’ve found these delicious fruit easy to prepare. As a bonus, if you are to buy squash from a grocery store or farmer’s market, it’s pretty stinkin’ cheap.
scraped together experimented with stuff we had in our cupboards. I came across the following and made it into a meal:
2 small acorn squash
1 c steel-cut oats
1/2c pecans, chopped
sea salt, to taste
I halved the acorn squash, saved the seeds, set the squash on a cookie sheet insides up, and baked them at 375F for 30 minutes, and then an hour at 350F. After dropping the temp on the oven for the squash, I started cooking the oats with 1c water and 1c skim milk to make them a little creamy.
Once the oats and squash were done (I could tell the squash was done by the “fork test”- when the fork goes in easy, its done!), I laid the squash insides-up on a plate and covered the inside with chopped pecans (about 2tbsp for each half). Then, I drizzled about 1/2 tbsp of honey on the pecans.
Eating it from the outside in is the best way to get all the flavors. Each bite should contain some squash, oats, and pecans. The slight sweetness of the honey blended with the sea salt makes this dish irresistable (at least, to me!).
For me tonight, this meal was practically free, because I was using up milk that was close to expiring, I was eating squash that has been sitting on our counter for weeks, and I found a bag of steel-cut oats behind the crackers in the cupboard. But! If you were to go to the store and buy all these things, it would work out something like this:
McCann’s Steel-Cut Oats– 1lb box that will last you a while- $3.59
2 acorn squash – $2
honey, 12oz – $2
1c milk – 50cents
I eat big, so this was enough for two meals in my eyes. But, if you want to divvy up the calories, it could feed four. Let me know if you try this dish!
Edit: OH YEAH! I forgot to add… I made pepitas out of the leftover seeds. Traditionally, pepitas are made from pumpkin seeds, but to be honest, acorn squash seeds taste just the same. There are fewer seeds, but why let ’em go to waste? I just peeled away the “gunk”, put them in a bowl, sprinkled them with sea salt, pepper, and 2 tbsp olive oil, and then baked them at 350F for ~5-10 minutes- while I was preparing the oatmealed squash. Once they started to brown and swell a very small amount, I knew they were done. Delish!