Homemade dinner and high blood pressure

Tonight, after my unproductive trip to the gym to meet my Wellness Coach, Greg, I came home and cooked Alex and myself dinner. We had sloppy joes, pasta salad, and acorn squash. Well, I had acorn squash. Alex, who is opposed to most veggies wouldn't touch the stuff. It was incredibly yummy and healthy. Please see below for the recipe.

At the gym today, my Wellness Coach took my blood pressure, which is always exactly 120/68, maybe even 110/60 if I'm feeling a little run down, but the moral is it is never high, and today he took it on my left arm, and then my right arm and it was 132/90. I think he might not have been the best pressure taker, and I had just gotten off work and was a little stressed because I was running late. It might have been high, but I am nervous about it being that high. I have a doctor's appointment on Friday, and I'll wait and see what my pressure is then before I get too nervous.

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Low fat Acorn squash, as I adapted it from the Better Homes and Garden Cook Book
1 medium acorn squash, cut in half and seeded
1 Tbs butter
3 Tbs brown sugar
Juice from half a lemon
Cinnamon to taste

Put the squash in a microwavable baking dish. Microwave on high approximately 10 minutes.

In a small sauce pan combine and melt butter, brown sugar, lemon and cinnamon.

Pour butter/sugar mixture over squash and microwave for an additional 2-3 minutes To better infuse the flavor, poke the squash and baste often.

Mash with a fork or spoon and enjoy!