Halloween is filled with eerie costumes, haunted houses, and, of course, an abundance of pumpkins and squash. While these vegetables are often carved into Jack-o'-lanterns and displayed on doorsteps, they can also be transformed into bariatric-friendly dishes. For those who have undergone bariatric surgery, maintaining a healthy, nutrient-rich diet is imperative and using leftover pumpkin and squash in your post-surgery meal planning can be an excellent way to reduce food waste without compromising your health goals. In this article, we'll explore some bariatric-friendly recipes and inventive ideas for making the most of your Halloween leftovers!
Nutritional Benefits of Pumpkin and Squash:
Low Calorie and High Fibre: Both pumpkin and squash are low in calories, making them suitable for those mindful of their weight. They are also rich in dietary fibre, aiding digestion and satiety, helping to control portion sizes.
Vitamins and Minerals: These vegetables are a good source of vitamins A and C, which bolster immune function and promote healthy skin. They also contain essential minerals like potassium and magnesium.
Antioxidants: Pumpkin and squash are brimming with antioxidants, such as beta-carotene, which can safeguard cells from damage and lower the risk of chronic diseases.
Versatility: These vegetables are remarkably versatile and can be used in both savoury and sweet dishes, catering to various cravings.
A comforting and nutritious option, a pumpkin and squash soup is an excellent choice for bariatric patients. Simply blend roasted or boiled pumpkin and squash with a touch of low salt broth, add your choice of spices (like cinnamon or nutmeg), and you have a warming and filling soup. For added protein, consider stirring in some Greek yoghurt or cottage cheese.
Roasting pumpkin and squash can bring out their natural sweetness and flavours. Dice them into small pieces, season with a drizzle of olive oil, salt, and pepper, and roast them until they are tender and slightly caramelised. Serve them over mixed greens with the dried and roasted pumpkin seeds for protein and a light vinaigrette for a satisfying salad that's gentle on your stomach.
Create a silky-smooth puree by blending your leftover pumpkin and squash with a small amount of milk or broth for added creaminess. Add a touch of honey and a sprinkle of cinnamon for a sweet treat, or blend with herbs and garlic for a savoury side dish. You can also top it with a bit of low-fat cheese or nutritional yeast for extra flavour.
Hollow out a small pumpkin or butternut squash and stuff it with a mixture of lean minced turkey, quinoa, and your favourite herbs and spices. Bake it until the squash is tender and the filling is thoroughly cooked. This dish offers a balanced mix of protein, complex carbohydrates, and fibre.
Blend pumpkin or squash puree with a scoop of protein powder, unsweetened almond milk, and a dash of cinnamon for a delicious and filling smoothie. It's an excellent way to incorporate these veggies into your morning routine.
By getting creative with these recipes, you can make the most of your Halloween leftovers and relish the delightful taste of autumn while staying on track with your post-surgery diet!
