Stuffed Delicata Squash Recipe: Delicious Squash Boats (Just 5 WW Freestyle Points!)

I have amassed any number insights and truths in my Beyond 50 years. Here is one of them:  People either like squash, or they don’t. I definitely fall into the pro-squash camp.  I never met a squash I didn’t like – zucchini, acorn, butternut, spaghetti – they are all scrumptious. And so healthy! So imagine my delight when I came across a new variety, the aptly named delicata, a delicious, sweet, firm-textured squash with a skin that is so thin and delicate that no peeling is required.  After cooking, delicata squash can be eaten whole, the flesh as well as the skin. Channeling a Childhood Favorite When I was young, one of my mother’s fall favorite recipes was stuffed acorn squash. They were delicious. I suspect the pork sausage filling had a lot to do with that.  Sure, there were vegetables involved but they should probably have been served with a side of Lipitor. But I got to thinking about my mother’s recipe after buying a couple of lovely little delicata squash at the market. I started thinking about making a healthier version of the recipe I loved as a kid. How could I recreate the savory, smoky filling of … Continue reading Stuffed Delicata Squash Recipe: Delicious Squash Boats (Just 5 WW Freestyle Points!)