Baked Acorn Squash
Recipe: #26113
May 24, 2017
Categories: Side Dishes, Squash, 5 Ingredients Or Less, Sunday Dinner, Oven Bake Diabetic, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This method of cooking acorn squash has never failed me. Some people like a sprinkling of brown sugar on top as well."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (229.2 g)
- Calories 80.4
- Total Fat - 2.4 g
- Saturated Fat - 0.4 g
- Cholesterol - 0.3 mg
- Sodium - 26.3 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 2 g
- Sugars - 7.6 g
- Protein - 1.8 g
- Calcium - 54.7 mg
- Iron - 0.7 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Halve the squash and scoop out any stringy fiber and seeds.
Step 2
Slice a small section from each rounded bottom so that the squash halves won't wobble in the pan.
Step 3
Dot the tops of the squash halves with butter.
Step 4
Put in a pan and add 1 inch of water.
Step 5
Bake cut side up in preheated 350' oven 45 minutes - 1 hour.
Step 6
Season with salt, nutmeg, and cinnamon to taste.
Tips
No special items needed.
0 Reviews
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