What I Ate for Dinner

Originally Posted On June 3, 2012

Tonight I had grilled chicken and steamed veggies on a charcoal grill. Yes, I cooked it all by myself. There were times when I wondered if I was doing it right, such as when I would know the coals were actually going to cook my food, but I figured it out! The end result (besides needing to wash everything I was wearing due to the smell) were delicious veggies (light salt, pepper, and rosemary) and grilled chicken. meal

As for the squash seeds…

I love squash. It is a staple of my diet because 1. it is fairly low in carbs for how tasty it is and 2. all it needs is cinnamon and it is practically dessert! Sometimes I decide to use the seeds as well. These seeds are acorn squash seeds since the butternut squashes at the fruit market were lacking in size. Compared to butternut squash, acorn squash typically have better seeds for cooking anyways.

I don’t typically eat the seeds since they are higher in fat, but I will make them and give them to others. Why waste right? All I do is scoop the seeds out of the pit of the squash and then soak them in water to try to get the slimy squash off. I then lay them out to dry and then put them in the oven on a cookie sheet or aluminum foil set right on the oven rack. The oven should be set somewhere between 350-375. Lightly salt the seeds and then cook for 10-20 minutes (just check on them since sometimes it is quicker and other times, longer). They should be lightly browned when done.

Even though pumpkin seeds may be higher in fat (similar to nuts), they also are high in vitamins and minerals such as vitamin K, manganese, magnesium, iron, and phosphorus! Here are the nutrition facts of squash/pumpkin seeds below:

Nutrition Facts

Serving Size 1.0 oz (85 seeds)
Amount Per Serving
Calories from Fat 49
Calories 126
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
Sodium 5mg 5%
Total Carbohydrate 15g
Dietary Fiber 0g 0%
Sugars 0g
Protein 5g

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