Cooking Tips

Gone Fishing: What You Need to Know About the Pescatarian Diet Whether you’re a meat-eater who’s recently been spurred to abstain from mammals or a vegetarian seeking more flexibility in your food choices, the pescatarian diet might be what you’re looking for. It opens your nutrition to an entire ecosystem that may not occupy your plate regularly, while providing serious benefits for your heart, brain, and overall health. Here’s how to follow a pescatarian diet and why you’d want to in the first place. What Is a Pescatarian Diet? A pescatarian diet follows a mostly vegetarian diet, apart from the addition of fish and seafood. Some pescatarians also include dairy and eggs in their diet, while others do not. “Most pescatarians eat many vegetarian meals and only include fish or seafood a few times per week,” says Jenn Cassetta, CN, MS, master of science in nutrition and certified nutritionist in Santa Monica, who has been on a pescatarian diet for more than 15 years. Benefits of a Pescatarian Diet According to Monika Jacobson, RDN, a registered dietitian nutritionist in Spokane, Washington, the pescatarian diet can offer significant benefits: 1. Brain and heart health Many fish — like salmon, sardines, and mackerel — are high in omega-3s, which are beneficial for cardiovascular and glycemic health and may support brain health. 2. Weight management “Eating fish or shellfish alongside a healthy diet rich in fruits, vegetables, legumes, healthy fats, and whole grains at the appropriate calorie range is very beneficial for weight loss,” Jacobson says. 3. Lean protein Most seafood is high in protein but lower in calories and saturated fat than other types of meat, allowing you to meet your protein requirements with fewer calories. 4. Sustainability A pescatarian diet is generally more sustainable than eating meat, as fishing can have a smaller carbon footprint than raising the animals we consume. What to Look Out for on a Pescatarian Diet Nutrients When done right, a pescatarian diet can have great health benefits; it’s traditionally lower in saturated fats and focuses on nutritious plant foods and lean protein. However, “there are always ways to turn healthy diets unhealthy,” says Ha Nguyen, RD, LDN, a registered dietitian in Philadelphia. “Technically, a pescatarian diet can be Pop-Tarts for breakfast, frozen fish sticks for lunch, and French fries for dinner.” So instead of filling up on processed or fried foods, Cassetta recommends grilling, baking, or poaching your seafood and choosing plant-based protein sources such as beans, nuts, and seeds. For example, try a lentil salad or hummus as a side dish instead of potatoes and other simple starches. Or go for a single-serving pack or two tablespoons of almond butter with some fresh vegetables as a midday snack instead of a coffee-shop pastry or whatever’s in the nearest vending machine. Mercury The state of our environment means that nearly every fish contains mercury. But that isn’t a reason to eliminate fish from your diet or avoid the pescatarian diet. “Levels of mercury in fish range dramatically, but if you pick the right seafood, you’ll have very little exposure,” says registered dietitian Janis Jibrin, an adjunct professor at Georgetown University. This table from the FDA is a good resource for keeping track of the latest recommendations about mercury in fish. But as a rule of thumb, Jibrin suggests avoiding larger catch like swordfish, shark, king mackerel, and tilefish because they have more time to accumulate greater levels of mercury. Low-mercury options include shrimp, salmon, pollock, and catfish. While canned light tuna is safe for regular consumption, canned albacore tuna is very high in mercury and should be consumed sparingly. Quality Your guiding principle for getting the best quality of seafood is to choose wild-caught fish whenever possible and avoid those that are farm-raised. “When buying any animal protein, always choose the best quality that you can afford,” says Cassetta. “When it comes to fish and seafood, I like to go to a fish market where I can speak to someone and find out what’s freshest and be able to see where the fish comes from. Wild-caught fish eat what they are naturally meant to eat, and therefore usually have greater ratios of omega-3s. Farm-raised fish eat corn and soy and are fed antibiotics.” Most fish can also be purchased frozen, which means it can be thawed and eaten when needed so that you don’t worry about wasting any. According to the U.S. Department of Commerce, most frozen seafood today is equal in quality to fresh. Check out their tips for buying and handling seafood. How to Get Started on a Pescatarian Diet Ready to try out a pescatarian diet? Sharon Palmer, R.D., suggests creating a few go-to recipes that you enjoy and are easy to prepare, like black bean tacos or vegetarian stir-fry. “That way, you can make these recipes as easy go-to’s on your busiest days.” It can also be as easy as subbing the beef or chicken in some of your favorite recipes with fish. Set up a meal prep schedule that works for you, Nguyen suggests. Since fresh seafood should be prepared in one or two days, start with that at the beginning of the week and have frozen options stored in the freezer for mid-week. “Shrimp is great for stir-fry dishes, fish can be roasted in a pan for easy cleanup, and mussels and scallops are great for big batches of seafood pasta,” says Nguyen. “Look to canned tuna and sardines, which are both high in omega-3s, for easy lunch options.” For vegetarians to ease into the diet, start by dropping in a seafood dish a few times a week, Jibrin suggests. “Being a pescatarian is basically being a vegetarian with the addition of seafood, so the transition for vegetarians is really easy. You could be a vegetarian on Monday, a pescatarian Tuesday, and a vegan on Wednesday.” The post Gone Fishing: What You Need to Know About the Pescatarian Diet appeared first on BODi. Whether you’re a meat-eater who’s recently been spurred to abstain from

What Is a Pressure Cooker and How Do You Use One? Slow cookers and pressure cookers are both handy appliances that can save a lot of time in the kitchen. However, while a slow cooker can take eight hours or longer to cook your meal, pressure cookers will yield a similar result in a fraction of that duration. We’re talking beans going from dry to al dente in about an hour, a succulent roast at fork-tenderness in about 45 minutes, and artichokes in less than 10. So, if you’re looking to minimize your cooking time and maximize flavor, let’s examine the differences between pressure cookers and slow cookers and what type of pressure cooker may be right for you. What Is a Pressure Cooker and What Does It Do? A pressure cooker is an airtight pot that uses steam pressure to achieve an internal temperature that’s much higher than other cooking methods, which allows you to cook food very quickly. The steam comes from the liquids in the pot and keeps your food moist and tender. Pressure cookers have lids that seal shut and a valve that regulates pressure, as well as an indicator that tells you when it is pressurized. The valve can be used to depressurize it — but more on that later. There are two types of pressure cookers: countertop and stovetop. Countertop pressure cookers Countertop pressure cookers are all-in-one machines (think Instant Pots) that are better for beginners or those who don’t have the time or inclination to get too involved in the cooking process. You can simply sauté your ingredients (if desired), add liquid, put the lid on, set the cooking timer, and walk away. The timer won’t start until the pot is pressurized, which typically takes about 10 to 15 minutes. Stovetop pressure cookers Specifications between models of stovetop pressure cookers differ, but generally, they’re standard pots with sealing lids that increase the pressure inside the pot once you put it on a burner. It might take some practice to seal the lid properly, so make sure to practice before cooking while everything is still cool. To use a stovetop cooker, put the pot over medium-high heat and brown your ingredients, then add your liquids and seal. From there, it can get a little tricky: The heat needs to be high enough to pressurize the pot, quickly after which you’ll have to turn the heat down. How high or low to leave the heat while pressurized takes some experimenting: too low and it’ll depressurize; too high and it will begin spitting out steam. As such, stovetop cookers are ideal for experienced cooks, chefs, and others who like having precise control over as many aspects of their meals as possible. Pressure Cooker vs Slow Cooker Slow cookers simmer foods slowly at low temperatures (as opposed to the roaring hot boil of pressure cookers) and have heavy lids that help seal in the heat and moisture, which results in very tender food. Slow cookers typically come with a ceramic or porcelain inner “pot” and two heat settings — low and high. Depending on the model, however, some may also include different temperature settings and a timer so you can set a specific cooking time. Slow cookers are popular for making dishes like chili, soups, and stews, and they’re known for making tough cuts of meat more tender. How to Depressurize a Pressure Cooker When your food is done cooking, you’ll need to remove it from the pressure cooker, which requires depressurization. There are generally two ways to depressurize your pressure cooker, but what you’re cooking will influence which method you use. Let it depressurize on its own This requires some patience — once the pressure cooker is off, it takes about 10 to 15 minutes to cool down, during which your food will continue to cook. This method is usually recommended for foods like beans, meats, and soups and stews. Note: The food will still be boiling hot, so be careful when you take the lid off! Manually depressurize it You can do this by venting the pot, but be prepared for the steam that will come out for anywhere from five to 10 minutes. This method is NOT one you want to use if you’re cooking something that will foam up or increase in volume, such as beans or soups. Tips for Pressure Cooking Follow these suggestions to get the most out of your pressure cooker. 1. Use flavorful liquids In addition to water, you can add in flavorful liquids like soy sauce, vinegar, tomato puree, wine, liquid aminos, or freshly squeezed juices from citrus fruits like lemon or lime. Anywhere from a teaspoon to a few tablespoons is appropriate depending on what and how much food you’re making. Note: Acidic liquids can speed up cooking, so reduce cooking time by several minutes if using. 2. Batch cook You can batch cook multiple breakfasts or meats to save you time when you’re meal prepping for the week. 3. Go big on spices Because most pressure cooker recipes involve water, don’t be afraid to add extra spices. This is a great opportunity to use whole spices, as the intense steam will draw more flavor out of them. 4. Use dried instead of fresh herbs Fresh herbs such as parsley and dill will get obliterated in a pressure cooker. If you want the flavor of herbs in your meal and want to add everything at the start, used dried herbs and save the fresh herbs for garnishing. 5. Think beyond dinner You can make everything from poached pears to pudding in a pressure cooker, so keep it in mind when you’re planning your meals for the week. 6. Keep the bones in Cooking with bone-in poultry and meats will yield richer, thicker sauce than proteins off the bone. Bonus? Bone-in meats are usually cheaper than their boneless counterparts. 7. Pick the right size Pressure cookers are sold in quart sizes: The smallest is four quarts, which is perfect for

7 Must-Add Ingredients for Your Protein Shake When it comes to meeting goals like losing weight, building muscle mass, and getting your nutrition on track, protein shakes can be a big part of your strategy. As a macronutrient, protein has numerous benefits. But it’s not always easy to get the right amount every day. That’s where protein shakes can come in handy, says Natalie Allen, MS, RD, an instructor of biomedical sciences at Missouri State University. “Food is always your best choice for the majority of your protein, but shakes can be a convenient way to round out your nutrition,” she says. “Plus, because you can use a protein shake as a base for other ingredients, it’s a quick, fun way to get more nutrients and play around with flavors at the same time.” What to Put in a Protein Shake Curious about what to put in a protein shake? First things first: selection of protein powder. Our choice is Beachbody Performance Recover, which contains 20 grams of protein to help build muscle and pomegranate extract to help reduce post-workout muscle soreness. But if you want to expand your nutrition far beyond just protein, you can also use a superfood shake like Shakeology. It’s packed with 16 to 17 grams of protein (depending on the flavor) and provides six grams of fiber and 26 essential vitamins and minerals. Then comes the fun part! Beyond the usual berries, bananas, and dark, leafy greens, you have plenty of options when whipping up your own protein shakes at home. Here are a few of our favorite recipes that are great with chocolate powder: Chocolate Strawberry Cranberry Clove Chocolate Chocolate Birthday Cake Chocolate Peanut Butter Banana Chocolate Chai Almond Next time, try adding some of these creative additions for a boost of nutrients (and to make your protein shake taste even better): 1. High-fiber fruits Nearly any type of fruit is delicious when paired with protein powder and put into a smoothie or shake. If your focus is weight loss, stick with high-fiber fruits, such as: Raspberries Blackberries Pears Oranges Bananas Apples are a particularly good choice, says Kristen Smith, RDN, a spokesperson for the Academy of Nutrition and Dietetics. “Apples are full of fiber, especially if you keep the skin on, yet they remain lower in calories,” she says. A medium apple offers four grams of fiber, which “slows digestion and keeps you feeling satiated for longer periods of time,” says Smith. 2. Pomegranate arils Although we often say pomegranate “seeds,” it’s technically pomegranate “arils” — that gelatin-looking covering that’s over the tiny seed — that is the real treasure, says Michelle Abbey, RDN, of The Nature Nutritionist. “These arils are rich in vitamins, minerals, and polyphenols,” she notes. “You’ll get fiber and extra nutrients from the seeds, too.” They’re also easy to throw in the blender, and give your protein shake an extra kick of nutrition and tart sweetness. 3. Nuts As long as you’re not sensitive or allergic to nuts, nut butters are a great addition in to any protein shake, says Smith. Not only can they add a bit more protein, but they also bring healthy fats and even more fiber into the mix, too. Also, if you’re on the go and have a blender bottle, peanut butter powders mix well into a protein shake. Read the label, cautions Smith, to make sure they don’t also have added sugar. 4. Chocolate A chocolate shake for breakfast or a snack? Yes, please. Adding unsweetened cocoa powder or dark chocolate (which is 72 percent cocoa or higher) is a great way to make any shake taste like dessert. Plus, cocoa is packed with iron and phytonutrients like polyphenols, which are phytonutrients with antioxidant-like properties. 5. Avocado Most of the calories in avocados come from unsaturated fats (aka the heart-healthy kind), so they’re very filling. So whether you want to enhance the texture of your shake or make it more satiating, avocados are the perfect creamy addition to your protein shake. Plus, some research suggests avocado can help you lower your “bad” cholesterol. Want even more reasons to add it? Another study found that after three months of avocado consumption, study participants improved their brain function. 6. High-fiber vegetables Vegetables are another fibrous ingredient that can help you feel satiated for longer — a big advantage if you’re planning to add more ingredients to use your protein shake as a meal replacement. Here are some that are especially high in fiber: French green beans Artichokes Brussels sprouts Carrots Abbey personally recommends pumpkin purée, which is a tasty, low-calorie option that blends well into any protein shake. It’s packed with beta-carotene, a nutrient that is beneficial for both eye and skin health. Plus, it thickens your shake and provides that rich, creamy texture.  Try pairing the pumpkin with pie spices like ginger, cinnamon, and nutmeg. 7. Seeds Seeds are an easy addition to any shake and are full of healthy fats. Choose any of these healthy edible seeds to amp up the nutrition of your shake: Flax seeds Pumpkin seeds Hemp seeds Sunflower seeds And while chia seeds are actually an ancient grain, these tiny seeds are a source of omega-3 fatty acids, and they offer numerous benefits, like improving digestive health. In addition to putting chia seeds in your protein shake, you can also use them as a breakfast option. This recipe for overnight chia pudding with fresh berries will make you want to wake up early! The sky’s the limit when it comes to protein shakes. These are just a few of the many add-ins you could choose. If you consume shakes on the regular, Allen recommends switching things up with different spices, plant-based milks, and more fruits and vegetables. The post 7 Must-Add Ingredients for Your Protein Shake appeared first on BODi. When it comes to meeting goals like losing weight, building muscle mass, and getting your nutrition on track, protein shakes can be a big part of your strategy. As a macronutrient, protein has numerous benefits. But it’s not always easy to get the

How to Cook Chicken Breast: 9 Easy Cooking Methods When you cook chicken breast, is it bursting with flavor? Does it make you excited to sit down to a nutritious, protein-packed meal? If your answers to those questions were “not really” and “meh,” it might be time to learn how to cook chicken breast the right way. If you’re a meat-eater, chicken breast is most likely a staple on your healthy meal plan. But when it’s prepared wrong, it can be dry, flaky, and… well, boring. But when you learn how to cook chicken properly, it will be tender and juicy — and the perfect base for experimenting with different herbs, spices, sauces, and marinades. (It can even be tasty with just a squeeze of lemon or a little bit of salt and pepper!) And because chicken cooks quickly, you can get dinner on the table quickly, or prep a week’s worth of lunches within minutes. Which Cooking Method Should You Choose? How you cook chicken breast comes down to personal preference. The cooking method you choose will affect the texture and juiciness of the meat. Chicken that cooks quickly over higher heat will have a firmer texture. Depending on the cooking method, it may be golden and crisp on the outside and juicy inside. Slow-cooked chicken will be tender throughout and may even shred easily with a fork. Skip to these tips on how to cook chicken breast in a pan, oven, pot, pressure cooker, or grill. Roast | Broil | Grill | Poach | Sauté | Pan-Fry | Bread | Braise | Instant Pot What Type of Chicken Should You Buy? For each of the cooking methods below, choose boneless, skinless chicken breasts. A four-ounce serving of chicken breast has about 170 calories and 32 grams of protein, and less saturated fat than thighs and drumsticks. “Protein helps us stay satiated longer, and it’s great for anyone trying to lose weight,” says Kelly Plowe, MS, RD. “When we’re dropping pounds, some of that weight is inevitably muscle mass, and getting enough protein helps to minimize that.” Pay attention to the size of chicken breasts you buy — some weigh in at eight ounces or more, so if you’re not careful, you may accidentally double your serving size (and your calories). And Plowe cautions that some brands of chicken are injected with salt water to plump the meat and keep it moist. Scan the nutrition label to make sure you aren’t getting a salty bird. Ideally, chicken breasts should be evenly sized so they cook through consistently. If one end of the breast is thinner than the other, use a skillet or mason jar to flatten the thicker part. How to Tell if Chicken Is Done Cooking No one wants undercooked chicken, but how do you keep from overcooking chicken and drying it out? No matter which cooking method you choose, you can test for doneness by inserting a food thermometer into the thickest part of the chicken. The U.S. Department of Agriculture recommends cooking raw poultry to an internal temperature of 165°F. How to Roast Chicken Breasts in the Oven When you hear the term “baked chicken,” that refers to roasting — a.k.a. cooking chicken in an oven. This is an easy skill to master, even for a total beginner, and it’ll open up a whole world of simple meal prep possibilities. Preheat oven to 375° F. Use paper towels to pat dry chicken breasts. Coat an ovenproof baking dish with oil or nonstick cooking spray. Arrange chicken in the dish so that the pieces are not touching. Drizzle chicken breast with a little olive oil (a teaspoon or less should do) and season as desired. Put the baking dish in the oven. Cook for 15 to 20 minutes or until it reaches an internal temperature of 165°F. PRO TIP: Chop veggies like onions, bell peppers, broccoli, asparagus, or brussels sprouts. Drizzle with olive oil and salt, and put them in the oven on a separate baking sheet. When the chicken is done, so is the side dish! How to Broil Chicken Breasts Broiling is a high-heat cooking method and one of the fastest ways to prepare chicken breasts. Done right, it yields chicken that is slightly crispy on the outside and juicy on the inside — but the high temps make it easy to overcook chicken this way. To keep chicken from drying out, marinate it in a healthy vinaigrette or drizzle with olive oil and lemon juice before cooking. Keep a close eye on your chicken while it cooks. Preheat the broiler and place the oven rack six inches from the heat. Use paper towels to pat the chicken dry. Place on a foil-lined broiler pan or baking sheet. Place under broiler for four to five minutes, or until chicken begins to brown. Turn chicken, then cook for four to five minutes more, until it reaches an internal temperature of 165°F. How to Grill Chicken Breasts Chicken cooked on a grill has a distinctive smoky flavor. One caveat: There’s some evidence that grilling or barbecuing meat can cause high levels of heterocyclic amines, a chemical that may be linked to cancer risk — so enjoy your BBQ in moderation. Light grill on a medium heat setting. Use paper towels to pat dry chicken breasts. Brush both sides of each breast lightly with olive oil and season to taste. Use long metal tongs to place each chicken breast on the grill so the pieces of meat do not touch. Cover the grill and let the chicken cook for six to eight minutes, then use tongs to flip each piece. Grill for six to eight minutes longer until it reaches an internal temperature of 165°F. PRO TIP: If you plan to flavor chicken with barbecue sauce or another sweet sauce, wait until the meat is almost done cooking. Most sauces have natural or added sugars that can burn quickly, making a charred mess. How to Poach Chicken

Why You Shouldn’t Wash Raw Chicken As with raw eggs, uncooked chicken can contain salmonella and other disease-causing germs. So should you wash chicken before cooking it? For years, experts have urged caution and good hygiene practices when handling raw pieces of the bird. Many people thought they were doing precisely that by washing their chicken before cooking. Then, in 2019, the Centers for Disease Control and Prevention (CDC) said they were doing the exact opposite. Should You Wash Chicken? “Unless you want to spread germs around your kitchen that can make you sick, never wash raw chicken,” says Samantha Thoms, MPH, RDN, a registered dietitian in the Center of Health Advocacy and Wellness at Florida State University. “You will kill the bacteria on the chicken once you cook it thoroughly to at least 165 degrees Fahrenheit.” The CDC also recommends: Using a separate cutting board for raw chicken Never resting cooked food or fresh produce on surfaces that previously held raw chicken Washing your hands with warm, soapy water for 20 seconds before and after handling chicken Why Does Washing Chicken Spread Bacteria? “Chicken is known to carry illness-causing germs like salmonella and campylobacter,” says Thoms. “When you wash chicken, contaminated water can splash on your faucet, the counter, your cooking utensils, and even your clothes. This increases the odds of spreading the germs around your kitchen and making you ill. This is especially true for those with weaker immune systems, such as young children, seniors, pregnant women, and those with chronic medical conditions.” The post Why You Shouldn’t Wash Raw Chicken appeared first on BODi. As with raw eggs, uncooked chicken can contain salmonella and other disease-causing germs. So should you wash chicken before cooking it? For years, experts have urged caution and good hygiene practices when handling raw pieces of the bird. Many people thought they were doing precisely that by washing their chicken before cooking. Then, in 2019, […] The post Why You Shouldn’t Wash Raw Chicken appeared first on BODi. Michael Martin{authorlink}https://www.beachbodyondemand.com/blog/should-you-wash-chickenBODi BODi is a Health Esteem platform to help you embrace the person you are today so you can take action to achieve all your health and fitness goals. https://www.beachbodyondemand.com/blog/wp-content/plugins/bod-blog/assets/vendor/beachbodydigital/wordpress-core-plugins/beachbody.png

Fall in Love With Autumnal Flavors by Learning How to Cook Acorn Squash Acorn squash is a kind of winter squash with a dark green rind and golden-orange flesh. It’s shaped like an acorn and might be just as tough! Earlier civilizations were known to roast whole acorn squash in outdoor clay and brick ovens. But don’t be put off by the tough exterior — we’ll share tips on how to cook acorn squash with ease and use it in various dishes. How to Choose and Prep Acorn Squash How can you tell an acorn squash is ready to cook? When buying acorn squash, choose ones that have no soft spots or bruising. A ripe squash is a deep green with a yellow spot. Wash and dry your acorn squash since the outer skin will be edible. In fact, most recipes will tell you to keep the skin intact, so you don’t need to peel the squash (unless you really don’t like the skin). If you want to eat it sans skin, peel it after you cook the squash — it’ll be much easier! How to Cut Acorn Squash Be careful not to injure yourself — cutting into an acorn squash is tricky because of its odd shape. Always use a sharp and sturdy knife. Check for a flat, stable bottom. If your squash doesn’t sit flat, cut the squash’s bottom (where you see the bottom stem) to create a flat surface. Then, stand it upright. Cut the squash slowly. Place the knife at the top of the squash and rock the blade side to side, using your free palm to apply pressure to the top of the knife. It’s OK to lift the knife out and reposition as needed since you don’t want the blade to get stuck. Slice all the way through. If you’re almost done and the knife won’t budge, use your hands to pull the squash apart; just be mindful of your blade. How to Roast Acorn Squash Perfectly roasted acorn squash is mild, sweet, nutty, and very easy to make. Once you’ve cut your acorn squash in half, use a spoon to remove the seeds. Then follow these steps: Preheat the oven to 400° F. Season your squash halves. For savory squash, lightly coat with nonstick cooking spray, then sprinkle with salt and pepper. For a sweet, caramelized squash, lightly coat with nonstick cooking spray, then sprinkle with sugar or honey and a dash of your favorite spice (e.g. cinnamon). Put the squash in a baking pan. Place it flesh side down if you prefer a little char. If you’re concerned about the squash drying out, keep it flesh side up and pour in a small layer of water to keep it moist as it bakes. Roast the squash for 45 to 60 minutes. If you can poke a fork easily into the flesh, it’s done. Can You Cook Acorn Squash in the Microwave? Absolutely. Microwaving cuts down on the cooking time for acorn squash. To make microwaved acorn squash: Poke your squash halves with a knife a few times. This allows steam to escape when you microwave. Season your squash halves. For savory squash, lightly coat with nonstick cooking spray, then sprinkle with salt and pepper. For a sweet, caramelized squash, lightly coat with nonstick cooking spray, then sprinkle with sugar or honey and a dash of your favorite spice (e.g. cinnamon). Put squash in a microwave-safe bowl. Cover it with a microwave-safe splatter cover or a plate. Microwave on high for 10 to 12 minutes. If you can poke a fork easily into the flesh, it’s done. Microwaved squash misses the caramelized flavor of roasted squash. But, you can add some of that back by lightly coating your squash with nonstick cooking spray, sprinkling it with a little coconut sugar, and broiling it on high for about 5 minutes. Dishes That Pair Well With Acorn Squash You can serve cooked acorn squash as a simple standalone side dish. But, if you’re up for a culinary challenge, many dishes pair well with acorn squash: Vegetable soup: Acorn squash can be cut into chunks and added to vegetable soup if the soup cooks for at least 30 minutes. You can also add cooked and cubed acorn squash to ready-made vegetable soup. Or make a creamy soup by pureeing cooked acorn squash. You can use acorn squash interchangeably with butternut squash, which means our apple butternut squash soup is ripe for a makeover! Leafy salads: Slice cooked acorn squash into your salads to make it taste that much more satisfying. Pasta sauce: Layer your marinara or other pasta sauces with the sweetness of cooked acorn squash. Layered casseroles: Cooked acorn squash is a supporting ingredient that you can easily add to a casserole before baking. You can also cut the pasta out totally by substituting sliced, lightly baked, or microwaved acorn squash. Go gluten-free! Good news: Acorn squash isn’t the only winter squash to enjoy! Check out The Health Benefits of Butternut Squash or FIXATE Spaghetti Squash Fritters. The post Fall in Love With Autumnal Flavors by Learning How to Cook Acorn Squash appeared first on BODi. Acorn squash is a kind of winter squash with a dark green rind and golden-orange flesh. It’s shaped like an acorn and might be just as tough! Earlier civilizations were known to roast whole acorn squash in outdoor clay and brick ovens. But don’t be put off by the tough exterior — we’ll share tips on how […] The post Fall in Love With Autumnal Flavors by Learning How to Cook Acorn Squash appeared first on BODi. Kayne Toyosato{authorlink}https://www.beachbodyondemand.com/blog/how-to-cook-acorn-squashBODi BODi is a Health Esteem platform to help you embrace the person you are today so you can take action to achieve all your health and fitness goals. https://www.beachbodyondemand.com/blog/wp-content/plugins/bod-blog/assets/vendor/beachbodydigital/wordpress-core-plugins/beachbody.png