A Fall candidate for your shopping cart is the Acorn Squash. It is excellent for baking and a snap to prepare. It's compact size is perfect for two servings, and you can use the cut-in-half baked squash as a bowl for soup or for your favorite pilaf or other filling. Squash are one of the best keeping vegetables. In fact, stored squash contains more carotene than freshly picked squash. Their shelf life makes them quite economical. In cold storage (not refridgerated) they can last up to 3 months.
Along with acorn's sweet, nutty flavor are the vitamins B-1, B-6, C, carotene, calcium (a whopping 90mg. per 7 oz. serving!) magnesium, potassium, and fiber, with about 100 calories.
Cut an acorn squash in half and remove the seeds. Brush with olive oil and season to taste. Bake cut side up at 400 degrees for 35 minutes. Each pound of squash yields 2 cups.
A one cup serving supplies 2 g. protein, 22 g. carb., 3 g. fiber, 5 mg. sodium, 0 sat. fat.