In-Betweensie Food

Ah, the lag time between Thanksgiving and Christmas... I don't think any period of time is more of a paradox! One one hand, it's calm: no major parties, gifts to buy or places to go. On the other hand, it seems like everything else piles up! I know that these days it seems like both everything and nothing is going on... and these are the days that demand good-quality, nutritious and comforting meals that you don't have to think about in order to enjoy!

I managed to find myself a can of my favourite baked beans at Bulk Barn the other day (while picking up bits and pieces for my bake sale blitz!) and I got myself an acorn squash today at the orchard with a view to stuff it in some way. There are only two ways I'll eat that particular plant: "fries" (AKA oven sticks) or stuffed with something tasty. This way is a winner, for sure!

Well, I must be off, the oven's buzzing!

Low - Sugar Stuffed (Inter) Holiday Squash
Serves 2
1 (15 oz) raw acorn squash
12 medium Brussels sprouts, chopped
1 (415 g) can vegetarian baked beans in tomato sauce (I loooove the British Heinz)
2 tbsp low-sugar barbecue sauce
1/2 tsp black pepper
1 tbsp sugar-free syrup
2 tbsp water

1. Preheat oven to 350F.
2. Halve squash lengthwise, scooping out seeds. Place on a lined baking sheet.
3. Combine remaining ingredients in a bowl.
4. Divide evenly among the hollows of the squash halves.
5. Bake 50 to 60 minutes, until tender and gooey, covering halfway through with tin foil.

Amount Per Serving
Calories: 299.1
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 914.7 mg
Total Carbs: 63.3 g
Dietary Fiber: 15.6 g
Protein: 15.2 g