Jayna has her Master’s degree in Exercise Physiology from the University of Virginia. She is currently working towards getting her Master’s degree in Holistic Nutrition from Hawthorn University. As a Health Coach, Jayna works to help members with a variety of chronic health conditions. She is also the Program Coordinator for the Diabetes Prevention Program. Jayna has been with Denver Health since 2011.
Food of the Month: Acorn Squash
Why eat acorn squash:
Move over broccoli, there is a new superfood in town. Acorn squash has more carotenoids than any other food. Carotenoids are a powerful antioxidant that help fight inflammation and prevent cell damage. Winter squash is a low fat food but the fat that it does have comes in the form of Omega-3 fatty acids, an important nutrient for brain health!
How to eat acorn squash:
Cut the squash in half and scoop out the seeds. Slice the squash in one inch sections width wise, making small crescents. Brush the crescents with coconut or avocado oil and place on a medium grill for 2-3 minutes per side. Season with salt and pepper to taste.
Cut the squash in half and scoop out the seeds. Brush the cut sides with oil and place face down on a baking sheet in a 400 degree oven. Bake for 30-40 minutes or until a fork easily punctures the skin. Scoop out the insides, season with salt and pepper to taste.
Bonus! The seeds can be cleaned and roasted in the oven like pumpkin seeds for a quick and healthy snack!