In Southern California we’re having cold rain. Yesterday, after swimming laps in gentle rain, I came home, showered and enjoyed making FALL BROTH WITH ACORN SQUASH, SWISS CHARD AND LEAN BACON. This Italian-inspired soup contains 300 calories (with a small whole wheat roll) per serving with 15 grams protein. Yes, you can enjoy ample food while getting skinny! Ingredients: 1 acorn squash, a bunch of (about 12 oz) Swiss Chard, 6 slices turkey bacon cut into pieces and drained of all fat, 1 cup chopped green onion, 8 cups chicken broth, 1 cup bow tie whole wheat pasta, and 1/2 cup grated Parmesan cheese. Directions: Halve squash lengthwise with a large knife, scoop out and discard membranes and seeds. Cut into 4 segments and remove outer peel. Cut off and discard stalks from chard. If ribs on leaves are more than a half inch thick, discard. Coursely chop chard to yield about 4 loosely packed cups. In a large pot over medium heat, saute bacon until crisp (3 – 4 minutes) and with a slotted spoon, drain on a paper towel. Add onion to pot that contains just a little grease; don’t we hate that word, but it adds flavor. Saute until onion is soft and golden, about 3 minutes. Add broth and bring to a simmer. Add squash and cook six minutes: add pasta, cooking another four minutes, and finally add chard, cooking for an additional two minutes until chard is wilted. Ladle into four bowls. Serve with Parmesan cheese, bacon bits, and salt and pepper.