Living La Vida Holoka


Maple Roasted Acorn Squash Rings

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These Maple Roasted Acorn Squash Rings are a sweet and simple, fall side dish made with maple syrup, cinnamon, brown sugar, and other seasonings.

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I was trying to hold onto the Halloween season as long as possible, but I finally put my Halloween decorations away and put out a few Thanksgiving decorations in its place.  The thought of Christmas was being pushed way out of my mind until I decided to buy a second, smaller Christmas tree this week.  Then, I couldn’t help it any longer.  Cue the Mariah Carey holiday jams! It’s holiday time!

If you’re already exhausted by bloggers’ early displays of holiday cheer, don’t worry.  I’m not quite there yet.  I still want to give Thanksgiving a nod.  Plus, there’s still so much I want to embrace about the fall season before “freezin’ season” begins!  Like squash season!

A perfect side dish that’s full of fall flavor!

 
I’ve been making the rounds among squash varieties.  One of my favorites being acorn squash. It’s buttery in texture when roasted and has a slightly sweet and subtle flavor.  The skin is also edible and softens after it cooks, which makes acorn squash perfect to cut into rings!  Acorn squash is great as both savory and sweet dishes, and it always reminds me of special dishes mom used to make at home! 

Every once in a while during the fall, my mom would roast acorn squash with butter, brown sugar, and cinnamon.  It was so simple, but so delicious!  If fall had a flavor, that was it!  I was recently inspired by my mom’s favorite way to make acorn squash when I was looking for a side to make with dinner.  So I made acorn squash rings roasted with maple, cinnamon, and brown sugar!




The first thing you need to do is give the squash a good washing since you’ll be eating the skin.  Then, cut the top off the acorn squash and scoop out the seeds and insides, like you would with a pumpkin.  Carefully cut the squash into rings.

I pre-roasted the squash to soften it up a little.  Then, I mixed up my seasonings, sprinkled it on top of the squash, and drizzled it with maple syrup.  As the squash roasts with all of that maple, sugary goodness, it caramelizes.  Mmm!  If you like candied yams, you need to try this! 

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Maple Roasted Acorn Squash Rings

Maple Roasted Acorn Squash Rings

Ingredients

  • 1 acorn squash
  • 3 tbsp. light brown sugar
  • 1 tsp. ground cinnamon
  • Dash of ginger
  • Dash of salt
  • Extra virgin olive oil
  • 1/4 cup maple syrup
  • Optional: fresh thyme

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with foil.
  2. Cut the top and bottom off of the acorn squash. Scrape out the inside and seeds. Then, cut the squash into rings.
  3. Place the squash rings onto a baking sheet, spreading them out so they have room to bake evenly.
  4. Bake for 15 minutes, or until softened.
  5. While the squash rings are baking, mix the brown sugar, cinnamon, ginger, and salt in a small bowl.
  6. Flip the squash rings when they are done. Brush with olive oil, drizzle with syrup, and sprinkle the seasoning mixture on top.
  7. Bake again for 25 minutes, or until the edges are golden brown and the syrup and seasoning mixture has caramelized.
  8. Remove from heat, garnish with fresh thyme, and serve.
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My husband, who is pretty picky about eating softened vegetables and squash (he’s a texture dude), had no trouble chowing down on this!  One acorn squash was just enough for two of us. 

If you’re thinking of making this for Thanksgiving, I would at least triple this recipe.  Acorn squash lasts a while in the fridge, so you could start buying it ahead of time!


Did you make this Maple Roasted Acorn Squash Rings recipe? Make sure to share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

10 Summer Salads for Your Labor Day BBQ

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Celebrate Labor Day and the end of summer with one of these delicious and crowd pleasing summer salads including pasta salads, quinoa salads, Caprese salads, and more!


Well, that’s a wrap! Summer is unofficially O-V-E-R in a couple of weeks!  Don’t worry – I said, unofficially! You’ve still got time to hit the beach, hang by the pool, or head to the park!  But it’s also time to start planning one last summer bash before it’s back-to-school, back-to-work, and back-to-busy routines. 

If you’re getting ready to throw, or attend, a fabulous Labor Day BBQ to say good-bye to summer, I’m sure you’ve got the hot dogs and burgers covered.  So let’s talk about what to serve with them!  I’m all about a good side salad during a barbecue.  Especially when it’s quick, easy, loaded with delicious and fresh ingredients, and can feed a crowd!  If you’re looking for a new salad to make, or take, to your Labor Day BBQ, there are plenty of ideas with these 10 simple salad recipes.

I’m sharing everything from pasta salads, quinoa salads, green salads, and even a fruit salad or two for something a little sweeter. So many of these salads have been on repeat in our house.  They’re perfect for summer and Labor Day gatherings, but they go way beyond the season as great side dishes or meal prep ideas! 

10 Summer Salads for Your Labor Day BBQ

  1. So Fresh and So Green Quinoa Salad
  2. Chicken Sausage Brown Rice Pasta Salad
  3. Mixed Berry Salad with Grilled Chicken
  4. Kale Caesar Pasta Salad
  5. Caprese Style Quinoa Salad
  6. Greek Orzo Pasta Salad
  7. Grilled Peach Caprese Salad
  8. Mediterranean Quinoa Salad
  9. My Famous Italian Pasta Salad
  10. Star Spangled Fruit Salad

If you make one of these salads for your Labor Day BBQ, share pics of your recipe creation on social media using the hashtag #livinglavidaeats.  Don’t forget to tag me @lavidaholoka!

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What salad has been your favorite to make this summer?

Low Carb Cauliflower Hawaiian Fried Rice

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Take your taste buds away to a tropical paradise with this sweet and savory Low Carb Cauliflower Hawaiian Fried Rice made with pineapple, ham, and veggies!

 

A taste of Hawaii without ever having to leave your home!

 
The first time I ever had Hawaiian fried rice was when my brother made it for my niece’s first birthday party.  It was so delicious!  The party was in the park under a big tent.  The music was on, the grill was going, and then a ginormous summer storm rolled through. 

Like we literally watched it roll in from one side of the park.  It was crazy!

When it finally hit us, the winds picked up and blew over some of the food trays.  Some of the ropes holding down the tent untied.  We were all huddled together underneath while some of the men worked to secure our little outdoor space.  After the storm, we were left with a sopping mess and no way to grab seconds from the wind blown food trays.  Needless to say, it was a memorable party for all of us!

But I’m thankful that I got to try the Hawaiian fried rice because it was a hit! What makes fried rice Hawaiian? Ham and pineapple, of course!


Since my husband’s change in diet recently got spun around like that storm, I’ve been trying to make dishes that are healthy, but not at all bland.  Last week, I scored an amazing deal on Hatfield pork products at the grocery store (BOGO, y’all!).  I had a few ham steaks to use from the sale, so I decided to make a low carb version of Hawaiian fried rice (and had a fun time remembering that party in the park while making it).  


I had never made cauliflower rice before.  I’ve only ever had it in a heat-and-eat style frozen bag.  But it was really easy to make!  I broke the cauliflower into little pieces and then pulsed them for just a few seconds until they became a rice-like consistency.   Then, all I had to do was put this recipe together in my wok!  

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Low Carb Cauliflower Hawaiian Fried Rice

Low Carb Cauliflower Hawaiian Fried Rice

Ingredients

  • 1 head cauliflower, rinsed and broken into small florets
  • 1 Hatfield Classic Boneless Ham Steak, cubed
  • 1/2 cup fresh fennel (just the white part), chopped
  • 1 clove garlic, minced
  • 1 red bell pepper, chopped
  • 1/2 inch piece of ginger, minced
  • 1 cup frozen peas
  • 2 eggs, beaten
  • 15 oz can light pineapple chunks, drained
  • 3 tbsp. liquid aminos + 1 tbsp. water
  • 1 tsp. sesame oil
  • Extra virgin olive oil

Instructions

  1. Working in small batches, place the cauliflower in a food processor and pulse for a few seconds, or until the cauliflower is the consistency of rice. Set aside.
  2. Heat a little olive oil in a wok. Add the ham, fennel, garlic, pepper, ginger, and peas. Once the vegetables begin to soften slightly and the ham begins to brown, remove from the wok.
  3. Add a little more oil to the wok and add in the cauliflower rice. Cook, stirring continuously, for about five minutes.
  4. Then, move the cauliflower to one side of the wok. Add the egg to the other side and cook until set and scrambled.
  5. Add the ham mixture back into to the wok.
  6. Stir in the liquid aminos, water, and sesame oil.
  7. Cook for another minute or two, then serve.

Notes

Since onion is a no-no on a low acid diet, I subbed in fennel. I read that it's a good alternative to onion. If you prefer, use onion in place of the fennel in this recipe.

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I always get nervous watching my husband try a new recipe for the first time.  Especially if it’s on the healthier side.  But he really seemed to enjoy this and I was happy we had a lot of leftovers because it was so good!

The flavor is amazing!  It’s a little sweet, a little savory, and a great, light dish for spring and summer!  Now that I know how easy it is to make riced cauliflower from scratch, I’ll definitely be making it a lot more!

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If you like this low carb dish, you might enjoy these as well:

Kale Caesar Pasta Salad

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This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.

This Kale Caesar Pasta Salad is a perfect dish to meal prep and enjoy all week.  It’s a creamy, comforting twist on classic Caesar salad!


I decided to give my Instagram profile a makeover this past weekend. I gave my highlight icons a new color scheme, updated my profile info, and went through my saved stories.  While I was doing that, I came across a kale Caesar pasta salad recipe that I had made.  I never shared the step-by-step on Instagram or shared it on my blog.  That little weekend Instagram makeover was so worth it, even just for the reminder that this pasta salad existed!  I knew I had to work it into my Monday meal prep.

Monday meal prep has become an ongoing routine for me.  It gives me a chance to clean out the fridge and use some of the ingredients that I have on hand to create new meals for the week.  When I planned my meals for this week, I worked this recipe onto our menu.  We’re big fans of pasta salads!  They’re one of those dishes that seems to get better the longer it sits.  I knew that eating this salad all week definitely wouldn’t be a problem!


Pasta salads might seem like a summertime barbecue type thing, but trust me – you can work them into your menu all year long. 

I mean, it’s pasta!

Take this pasta salad, for instance.  It’s delicious on its own, but so good when you add grilled chicken, steak, or shrimp to it.  It can go from a side to a main meal just like that!

Massage the kale (yes, you read that right) for an even better salad!

 
If you’re not a big fan of kale, you can swap in some baby spinach instead.  If you don’t mind the taste and texture of kale, I definitely recommend it in this salad.  Kale holds up pretty well with all of that dressing.  Even after being massaged!  I know.  Weird.  It’s hard enough to get a massage for myself around here, but the kale manages to get one!

Massaging the kale leaves gives it a softer texture and also makes it taste less bitter.  You don’t have to put on soft music, light candles, or massage the kale for a 90 minute session.  Just add a little lemon juice and olive oil.  Then, work it into the kale leaves just until they soften.

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Kale Caesar Pasta Salad

Kale Caesar Pasta Salad

Ingredients

  • 1/2 box bow tie pasta
  • 10 oz. jar roasted red peppers, chopped
  • 3/4 cup red onion, chopped
  • 1 pint grape tomatoes, halved
  • 1/2 lemon
  • 2 tbsp. olive oil
  • 1 small bunch fresh kale, cleaned with stems removed
  • 1 - 15 oz. bottle light Caesar salad dressing
  • 1/2 cup or more shredded Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Cook pasta as directed. Once al dente, drain and rinse with cold water. Allow to cool completely and then pour pasta into a large bowl.
  2. Mix in the roasted red peppers, red onion, and grape tomatoes.
  3. Massage the kale with lemon juice and olive oil, then add to the salad.
  4. Pour the Caesar salad dressing onto the salad and stir well.
  5. Last, mix in the shredded Parmesan cheese and season with salt and pepper.

Notes

I started with 1/2 cup shredded Parmesan cheese, but found that I wanted more so I ended up using about 3/4 cup. The amount of cheese is up to you, but start with 1/2 cup and work from there!

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So easy to make and you’ll have pasta salad for days!  I love Caesar salad and the addition of pasta just takes it to a satisfying and comforting new level!

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