acorn squash salad

i recently watched the documentary 'forks over knives'.  life changing.  seriously.  if you haven't watched it, they have it on netflix, and hulu+ and you can live stream it in case you're curious.

{side note: if you're mormon, as soon as you're done watching this documentary go ahead and read d&c 89.  it's chilling.  this documentary is all there, in fewer words.  we've known it all along.  and we're great at avoiding what we shouldn't do, but we absolutely fail at what we should do.  insane}

at any rate, it was because of this documentary that i have, for the last month or so, readjusted my diet.  the only thing i did not do was cut fish out of my diet, like they suggest.  i figure if Jesus ate fish, i'm okay eating fish.  but i'm off red meats, processed foods, and sugar (i get my sugars from fruits and veggies).

i was already eating pretty healthy.  so i didn't have to make that many changes, which has made this transition very easy for me.  i know i could not go from regularly eating sweets, frozen foods and red meat to a nearly vegan diet.  so i'm glad i've been transitioning to a healthier path for the last few years.  

if there's one thing i've learned from changing eating habits is that food is like obeying God's commandments.  the more obedient you are, the easier it gets because you earn a conviction of that principle.  so you become more sensitive to what's bad, and you reject it.  do you have moments of weakness?  yes.  but you refocus, and overcome.  on the other hand, the more you sin, the more you loose your sensitivity to what's bad, until you get to a point where you don't even recognize that as sin anymore.  it becomes the normal thing, the totally acceptable thing, and you don't see the damage it's causing you.  some times, when people have a sober moment they realize how far they've let themselves go... some people loose hope, and believe they're so far gone, they're beyond salvation, so they might as well feast on...   well, with food is the same.

the healthier you eat, the healthier you will crave to eat, because you earn a conviction of how those choices have changed you for the better -- and feel sick when you're exposed to junk.  the same is true to the opposite side of the spectrum... the crappier you eat, the crappier kinds of food you will crave, and your body will get used to that -- the only difference is, when you're eating gross you will think your lazy, unmotivated self is your 'normal' stage, and you simply get used to that.  you will be completely blind to the fact that you could feel like a million bucks, and you'll chalk it up to stress, a busy life, aging, you name it.  and too many think they're too fat to loose weight.  i've been there, and i've pulled myself out of that miserable state.  if i can, anyone can.  

real quickly, this is why acorn squash is an awesome thing to eat...

• one serving or one cup of acorn squash contains 145% of the daily recommended requirements for Vitamin A
• it also contains: vitamin C, potassium, manganese, folic acid, and omega 3 fatty acids
• good source of fiber
• contains phytonutrients, which is believed by many researchers to help cure cancer
• contains beta carotene, which protects from lung cancer, heart disease, and colon cancer.

so enough with the chatter, and on to a delicious recipe that is a step in a healthy direction...

ACORN SQUASH SALAD
{serves 4}

1 acorn squash

4 sprigs italian parsley, chopped

2 tbsp white wine vinegar

1 tbsp olive oil

1 tsp salt, or salt to taste

that's it!  here's the how to: 

pick your squash... the yellow spots basically tell you they are getting ripe. i like mine with a little yellow, but not too much, because those get mushed after cooked.

also... the more yellow you see, the more beta carotene that squash  will have

wash your squash, cut off the ends, and slice them in half.  they are hard, so make sure you use a strong, sharp blade

scoop out the seeds from the middle.  i used a melon baller.

cut the squash into smaller chunks, for fast cooking

boil in small pot for about 7-10 minutes.  you want it to be cooked throughout, but not too soft, or your salad will get soggy.

a good indication that your squash is ready is when it's coloration is yellow.

rinse squash under cold water; it will help maintain it's shape and it will also help cool it off so you can handle it for the next step: using a pairing knife, remove the green skin, then cut it into 1" cubes.

add vinegar, olive oil and salt.  fold well.  sprinkle chopped italian parsley over the top, and fold well again.  put in fridge for an hour.  this will allow the squash to absorb the flavors, and it will cool it off entirely as well.

serve it cold.  

voila!

this salad goes well with plenty of dishes, but i personally love eating this with ceviche... {that's a recipe for another time, though}

bon apetit! :)