Calabaza de Bellota –Fantástico
May 08, 2014
Categories: Dinner, Side Dishes, Vegetables, Squash, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Summer, Winter, Weeknight Meals, Oven Roast, Gluten-Free, High Fiber, Low Carbohydrate, No Eggs, Vegetarian, Spring more
"This fantastic acorn squash recipe is one I like to serve with my #recipe12522 recipe. They compliment each other nicely. For gluten free make sure your marmalade is gluten free."
- Serving Size: 1 (471.3 g)
- Calories 204.5
- Total Fat - 6.8 g
- Saturated Fat - 3.8 g
- Cholesterol - 15.3 mg
- Sodium - 85 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 4.3 g
- Sugars - 21.3 g
- Protein - 3.9 g
- Calcium - 117.9 mg
- Iron - 1.7 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Slice the acorn in half and place in a baking pan large enough to hold both pieces, add enough water to come up 1/4 in the edge.
Cook in a preheated 375 degree Fahrenheit oven for 30 minutes.
Meanwhile whisk together the remaining ingredients.
Remove the squash from the oven, carefully turn them over in pan and cut a few slits in the flesh making sure not to pierce the skin.
Add 1 tablespoon of the marmalade mixture in each half and brush this sauce over the inside and top edges of the squash and return to oven.
Cook for another 15 minute or until all the flesh is soft.
Scrape the flesh out of the shell and serve.
Tips & Variations
No special items needed.