6. Maple and Cinnamon Acorn Squash by Michele Urvater: Have trouble halving raw acorn squash? Use Michele's trick and bake them whole, then slice them in half and scoop out the seeds. This method also keeps more of the flavor inside. Per serving: 107 calories, 0g fat, 28g carbohydrates, 2g protein, 3g fiber
7. Spicy Roasted Squash by Jamie Oliver: This hearty cold-weather side dish pairs nutty butternut squash with Indian-inspired spices, like coriander and red chillies and bacon for an extra umami punch. Per serving: 122 calories, 5g fat, 19g carbohydrates, 2g protein, 4g fiber
8. Pumpkin Pockets by Jennifer Carden: These homemade "ravioli" are impressive to serve but even more impressively simple to make. Using gyoza wrappers means that all you need to do is make the creamy filling, reminiscent of pumpkin pie without the sugar. Per serving: 84 calories, 4g fat, 11g carbohydrates, 2g protein, 1g fiber
9. Squash Puree by Christopher Idone: Delicious as a side dish and healthier than mashed potatoes, this dish is made with butternut squash and is quick to make in a food processor. Butternut squash is a good source of many vitamins and minerals, including vitamins E, B6, A and C. Per serving: 101 calories, 2g fat, 21g carbohydrates, 4g fiber
10. Shrimp and Butternut Squash Fettuccine by Jon Ashton: This main course is just a little out of the ordinary, but worth working into your routine. Buying fresh pasta rather than dried makes all the difference, providing the perfect base for sautéed squash and shrimp browned with Madeira, thyme and butter. Per serving: 400 calories, 6g fat, 63g carbohydrates, 3g fiber
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