1 cup of roasted delicata squash has 2 g of fiber
First, cut the squash. Because you can eat the skin, there’s no need to peel the squash before you chop it.
Start by slicing it in half lengthwise. Then, use a spoon to scoop out the seeds and the stringy flesh. Finally, cut the seeded squash halves into thin 1/2″ slices.
Next, season it. Drizzle the chopped squash with olive oil, and season it with salt and pepper. Toss to coat, and spread it in a single layer on a parchment-lined baking sheet.
Finally, bake! Transfer the baking sheet to a 425° oven and bake for 20-25 minutes, until the squash is completely tender and golden brown.
That’s it! I love pairing this with some Whole 30 chili with some goat cheese and avocado on top of the chili Click HERE for Chili recipe
Pumpkin Seeds. Simple Roasted
1/4 cup has 4 grams of fiber and 36 grams of protein!
From 2 pumpkins, dig out the seeds and remove the stringy flesh
rinse off in a colander under cold water and get all the remaining pumpkin flesh off
Lay down a kitchen towel and spread seeds on top to dry. Leave them until they are completely dry 2-4 hours (I just keep mine out for 1-2 days)
Preheat oven to 425 degrees F
Put dried seeds in a bowl with 1 tbsp Olive Oil
Add 1/4 tsp pink himalayan salt
Add 1/4 tsp ground black pepper.
** you can add in a little honey OR other spices like cinnamon, paprika etc.. I keep it simple:)
Cook for 12-16 mins, stir every 5 mins
Enjoy! I love these on top of salads or as a snack. Super filling with 4 grams of fiber and 36 grams of protein in just 1/4 cup!