Welcome to the Living Healthy Show! In this Living Healthy Moment episode that Denine Rogers MS, RDN, LD, FAND explains the powers of Rosemary for this Holiday season and every season! Click the You-tube link above and check out the delicious Rosemary Squash Recipe.
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Rosemary Squash Recipe
2–3 small winter squash, such as acorn or spaghetti
2 medium sweet potatoes, unpeeled
3 tablespoons extra virgin olive oil
2 teaspoons rosemary
½ teaspoon sea salt or to taste
¼ teaspoon pepper or to taste
Cut the squash in half; spoon out the seeds and stringy flesh from the center. Then cut into 3/4-inch chunks, removing the shell.
Cut the sweet potatoes into 3/4-inch chunks.
Combine sweet potatoes and squash in a large baking pan, drizzle with olive oil, and add seasonings.
Cover and bake until squash chunks are tender but do not fall apart when you fork them, about 40 minutes. Stir occasionally during the baking process.
PER SERVING: 116.2 CALORIES ~ 1.4 G PROTEIN ~ 17.8 G CARBOHYDRATE ~ 2.6 G FIBER ~ 5.2 G TOTAL FAT ~ 0.7 G SATURATED FAT ~ 0.0 MG CHOLESTEROL ~ 116.6 MG SODIUM
Recipe is from The Anti-Inflammation Diet and Recipe Book by Jessica K. Black, N.D.