Breakfast was perhaps the most difficult meal for me to transition into the Low FODMAP journey. My food elimination diet required me to stay away from grains, dairy and sugar and I had just discovered that I had an allergy to chicken eggs. So, what was I supposed to eat? I was trying to come up with an alternative to cereal since my brain hadn’t yet understood that breakfast could really be anything. Squash had become my go to starch, so I started experimenting with the sweet varieties and treating them as I would oatmeal. And so Acorn Squash Porridge was born! I love having this on a lazy weekend morning. If you make a large batch, the squash base will keep for about a week in the refrigerator. It’s filling, nourishing and so delicious!
Further Food Nutritionist Commentary:
By Samantha Bernstein Gordon, RD
Acorn Squash Porridge
2 whole acorn squash (cut in half, seeds removed)
1 teaspoon coconut oil
2 teaspoons cinnamon (divided)
1 tablespoon almond milk
1 tablespoon coconut milk
½ teaspoon vanilla
- Preheat oven to 400 degrees F.
- Rub squash with coconut oil.
- Sprinkle with 1 teaspoon of the cinnamon and arrange upside down on a baking sheet or pan.
- Place in oven and roast for 45 minutes, or until the squash is juicy and beginning to caramelize.
- Let cool and then remove skin.
- Put the meat into a mixing bowl and mix with remaining 1 teaspoon cinnamon and the vanilla extract. This is your base that can be stored in the fridge.
- When ready to use, stir in almond milk and coconut milk to give it a creamy texture and microwave on high for about ½ -2 minutes.
- Stir and Enjoy!
I like to top with berries, almonds and a dollop of almond butter!
Per Serving: Calories: 71; Total Fat: 1g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 7mg; Potassium: 508mg; Carbohydrate: 15g; Fiber: 2g; Sugar: 0g; Protein: 1g
Nutrition Bonus: Vit C: 27%; Vit A: 11%; Iron:7%
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