Squash & Egg Salad Recipe-MainPhoto

Diet Check Squash & Egg Salad Recipe-MainPhoto
The New Year is upon on us and we’re all in a frenzy to lose the weight we’ve packed on since Thanksgiving. I know I am. Those buñuelos, flans, fruitcakes and turrones didn’t seem too bad when they’re melting in our mouths. But, in a short amount of time, they’ve settled into our waistline! Now that we’re starting afresh, we owe it to ourselves to do a diet check, clean up our eating habits and check those nutritional values.

Next in my series, I’ll discuss certain foods we can (and really should) eliminate in the first few months of the new year which will help us regain control of our diet.

Let’s focus on sparking that fire that’ll get us all excited about reshaping our diets. Without excitement, it can’t be done! Here are some tips to keeping your new diet resolution in check.

This really does work. I’m on this plan right now. Set a goal and stick to it. Even if you’re the type that eats 5-6 small meals throughout the day, keep count of each meal!

I’m not saying get rid of chocolate. Never. My life would be disastrous without it. However, if you think about the negative amount of calories a glass has, but how full you’ll be, you can really use a few more glasses per day to make a dent in the bad calories. For every cup of the sweet stuff you enjoy, drink two full glasses of water. Instead of a glass of wine in the middle of the day (for us at-home workers), have agua. Reserve the vino for later in the evening. Water can be a superb substitute for many foods we crave.

Read Related: Nutrition 101: Mom’s Tool Kit for a Healthy Family

One of my go-to dishes requiring very little cooking is a colorful salad. Not your traditional leafy salad—I’m not the biggest fan of those—rather a winter squash and egg salad that is full of nutrients and will definitely leave you feeling satisfied. It’s almost no-fuss and one serving of this delicious salad has the fiber, protein, and complex carbs you need for a balanced diet. So, instead of the pan con tomate we all love, or even the bowl of arroz con frijoles negros, try this. You’re body—and waist—will thank you muy pronto!


2½ pounds butternut squash, peeled and cut
5 eggs, sliced
½ red purple onion, sliced
4 TBSP olive oil
4 TBSP red wine or sherry vinegar
Salt and pepper to taste


  1. In medium pot, bring water to boil at 350 F. Boil 5 eggs for 20 minutes.
  2. In a separate larger pot, bring 5 cups of salted water to boil.
  3. Peel and cut butternut squash into ½” thick slices and bring to boil for 20 minutes or until it turns a bright yellow. Do not allow squash to get too soft or mushy.
  4. After eggs are fully cooked, allow chilling for 30 minutes in shell.
  5. Drain butternut squash and place in large serving bowl.
  6. Crack and cut eggs into thin slices. Add onions and eggs to squash. Slowly drizzle with olive oil and vinegar. Add salt and pepper. Toss gently to combine all ingredients. Chill in fridge for about 30 minutes. Serve slightly chilled or at room temperature.