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REJOICE ESSENTIAL MAGAZINE FEBUARY 2021
COOKING SQUASH BY KIMBERLY MOSES
When my husband and I went on a twenty-one day fast, we lost weight. I lost twenty pounds and he lost around 30. We both felt so good. Our clothes fit better, and we decided to cut carbs from our diet. We both agreed to make the keto diet a lifestyle change. As I was looking up recipes, I came across squash recipes as a substitute for pasta and potatoes. I am loving it and wish I would’ve tried these recipes years ago. It
has been many days eating these foods and I am maintaining my weight. The first recipe is stuffed acorn squash. I went to Walmart and found three over riped acorn squash left, so I purchased them all. They were orange in color and when they are ripe, they appear green. When it was time to prepare the squash, I made sure that I didn’t cut myself since the squash’s skin is tough. I made sure
that I cut down facing the blade in the opposite direction. I scooped out all the seeds. Then I filled the squash with ground Italian sausage, mixed with miracle rice, bell peppers, and tomato sauce. I covered the squash with cheddar cheese once I finished stuffing them and I baked them for about one hour at 350 degrees. When I took a bite, I was in love. It tasted like a baked potato, so I put some sour cream on top. I ate these squash for three days. They were filling and full of fiber. After I ate all these squash, I cooked spaghetti squash the next day for the first time. I love pasta and I am so glad that the Lord created this
