Best Baked Acorn Squash Recipes

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BAKED ACORN SQUASH WITH BROWN SUGAR



Baked Acorn Squash with Brown Sugar image

This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 4

2 tablespoons butter, plus more for surface
2 medium acorn squash, (about 1 1/2 pounds each)
2 tablespoons light-brown sugar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
  • Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
  • Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

BAKED ACORN SQUASH



Baked Acorn Squash image

Make and share this Baked Acorn Squash recipe from Food.com.

Provided by Alia55

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 acorn squash
4 tablespoons butter
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch ground cloves
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a baking sheet and a baking dish.
  • Halve the squash lengthwise and clean.
  • Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
  • Don't turn off the oven.
  • While the squash cooks, melt the butter, and stir in the remaining ingredients.
  • Keep the mixture warm until it is needed.
  • Arrange the squash, cut sides up, in the baking dish.
  • Spoon the butter and seasonings equally over the sections.
  • Bake the squash another 15 minutes, until it is very soft.
  • Serve the squash hot.

BAKED CHICKEN AND ACORN SQUASH



Baked Chicken and Acorn Squash image

This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

2 small acorn squash (1-1/4 pounds each)
2 to 4 garlic cloves, minced
2 tablespoons canola oil, divided
4 bone-in chicken thighs (about 1-1/2 pounds)
4 chicken drumsticks
1/4 cup packed brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 can (15-1/4 ounces) sliced peaches, undrained

Steps:

  • Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.

Nutrition Facts :

BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH



Brown Sugar Baked Sweet Potatoes and Acorn Squash image

Provided by Andrea Albin

Categories     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Squash     Sweet Potato/Yam     Fall     Healthy     Christmas Eve     Butter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 large sweet potatoes (1 3/4 pounds total), peeled and sliced crosswise 1/2 inch thick
1 large acorn squash (3 to 3 1/2 pounds), halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
3 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1 teaspoon grated nutmeg

Steps:

  • Preheat oven to 375°F with racks in upper and lower thirds.
  • Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
  • Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

BAKED ACORN SQUASH STUFFED WITH WILD RICE AND KALE RISOTTO



Baked Acorn Squash Stuffed With Wild Rice and Kale Risotto image

The filling here is a Greco-Italian fusion, with a little American (wild rice) thrown in. I'm usually not a fusion sort of cook, but I wanted something creamy like risotto to fill these squash. Look for small acorn squash so that each person can have one. They'll be like miniature vegetarian (or vegan) turkeys

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 generous servings

Number Of Ingredients 15

6 small acorn squash
1 bunch kale or 1 10-ounce package stemmed and washed kale, stems picked out and discarded
Salt to taste
1 cup cooked wild rice (1/3 cup uncooked)*
1 quart vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
2/3 cup arborio rice
1 plump garlic clove, minced
1/2 cup dry white wine, like pinot grigio or sauvignon blanc
1/4 cup chopped fresh dill
1/4 cup chopped flat-leaf parsley
Freshly ground pepper to taste
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)
Cayenne or freshly grated nutmeg to taste (optional)

Steps:

  • Heat the oven to 425 degrees. Line a baking sheet with foil and brush the foil with olive oil. Place the squash in the oven and bake 30 minutes. Each squash should be intact but beginning to give on the side it's resting on, and soft enough to cut through. Remove from the oven and let sit for 15 minutes, until the squash has cooled slightly. Then, resting a squash on the slightly flattened side that it was sitting on in the oven, cut away the top third. You will be putting the top "cap" back on once the squash is filled, so cut it off in one neat slice. Scrape out the seeds and membranes from both pieces and set aside. Repeat for the remaining squash. Turn the oven heat down to 350 degrees. Oil a baking dish or sheet pan that can accommodate all of the squash
  • Meanwhile, blanch the kale in a large pot of salted boiling water for 2 to 4 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine and set aside. Cook the wild rice, following the directions below, and set aside
  • Put the stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Heat 1 tablespoon of the olive oil over medium heat in a wide, heavy nonstick saucepan or skillet. Add the onion and a generous pinch of salt, and cook gently until it is just tender, 3 to 5 minutes
  • Add the arborio rice and garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. Continue to add stock and stir until the rice is almost tender, about 20 minutes. The rice should still be a little chewy. Add another ladleful of stock and stir in the kale, wild rice and herbs. Stir together until the stock is just about absorbed, about 5 minutes, and add another ladleful of stock. Remove from the heat. Add pepper, taste and adjust seasonings. Stir in the remaining olive oil and the Parmesan if using
  • Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired). Fill the hollowed-out squash with the risotto. Place the tops back on the squash and put them in the baking dish or on the sheet pan
  • Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 4 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1047 milligrams, Sugar 1 gram

CREAMY BAKED ACORN SQUASH



Creamy Baked Acorn Squash image

This elegant side dish needs almost no prep. Just pop the squash in the oven, then make the rest of the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 5

2 acorn squash (1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if necessary
Salt and pepper
1/4 cup heavy cream
8 sprigs thyme
1/2 cup grated Parmesan (2 ounces)

Steps:

  • Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves.
  • Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more.

Nutrition Facts : Calories 185 g, Fat 9 g, Fiber 3 g, Protein 6 g, SaturatedFat 5 g

TWICE-BAKED ACORN SQUASH



Twice-Baked Acorn Squash image

Once you taste Holly Ogilvie's scrumptious side dish, you'll want to double your garden space for squash! "Acorn is my favorite kind of winter squash," she says from Lino Lakes, Minnesota. "It's so versatile-I use it in all kinds of recipes. And the hollowed-out shells make such pretty serving bowls."

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 4 servings.

Number Of Ingredients 8

2 medium acorn squash (1-1/2 pounds each)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 bacon strips, cooked and crumbled
10 tablespoons shredded Parmesan cheese, divided
2 tablespoons thinly sliced green onion
1 tablespoon butter, softened
1/4 teaspoon salt
Dash to 1/8 teaspoon cayenne pepper

Steps:

  • Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray. , Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell., In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne. , Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown.

Nutrition Facts : Calories 248 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 579mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges

BAKED ACORN SQUASH



Baked Acorn Squash image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

2 acorn squash, split in half
Water
2 tablespoons light brown sugar
6 tablespoons butter
Salt and pepper

Steps:

  • Preheat oven to 350 degrees. Place squash, flesh side down in a baking dish and fill with 1/2-inch of water. Bake for one hour or until tender. Scoop out squash flesh to a bowl. Mash squash with butter, sugar and salt and pepper. Serve with extra butter.

BAKED ACORN SQUASH WITH SPICY MAPLE SYRUP



Baked Acorn Squash With Spicy Maple Syrup image

Make and share this Baked Acorn Squash With Spicy Maple Syrup recipe from Food.com.

Provided by Candie Yoder

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

2 acorn squash, cut into thirds
2 tablespoons unsalted butter
6 tablespoons pure maple syrup
1 pinch cinnamon
1 pinch nutmeg, freshly grated

Steps:

  • Heat oven to 350 degrees.
  • Split the squash into thirds and remove the seeds.
  • Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish.
  • In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes.

Nutrition Facts : Calories 143.6, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 7.2, Carbohydrate 28.4, Fiber 2.2, Sugar 12.1, Protein 1.2

CHEF JOHN'S BAKED ACORN SQUASH



Chef John's Baked Acorn Squash image

I like how this tastes, but scoring the squash with a knife before baking really makes for a great presentation. It also allows the simple but delicious glaze to penetrate nice and deep.

Provided by Chef John

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

2 acorn squash, cut in half lengthwise and seeded
2 tablespoons fresh orange juice
salt to taste
2 tablespoons unsalted butter
2 tablespoons maple syrup
1 tablespoon brown sugar
ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
  • Bake in the preheated oven until lightly browned, about 30 min.
  • Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
  • Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 37.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 10.3 mg, Sugar 15.4 g

BAKED CRANBERRY ACORN SQUASH



Baked Cranberry Acorn Squash image

Make and share this Baked Cranberry Acorn Squash recipe from Food.com.

Provided by Tonkcats

Categories     Vegetable

Yield 8 serving(s)

Number Of Ingredients 6

4 small acorn squash
1 cup apple, chopped, unpared
1 cup fresh cranberries, chopped
1/2 teaspoon orange rind, grated
1/2 cup brown sugar
2 tablespoons butter, melted

Steps:

  • Cut squash in half lengthwise; remove seeds.
  • Place cut side down in 13 x 9 x 2 inch baking dish.
  • Bake in a 350 degree oven for 35 minutes.
  • Turn cut side up.
  • Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.

Nutrition Facts : Calories 177.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.7, Carbohydrate 39.5, Fiber 4.2, Sugar 15.3, Protein 1.8

BAKED ACORN SQUASH AND APPLES



Baked Acorn Squash and Apples image

This recipe is posted in response to a request for ways to use acorn squash. I've never tried it, but it looks excellent! I got it from Jackie Manni at The Post Punk Kitchen (a website of vegan recipes). I'm sorry the amounts aren't more specific, but this is what she posted!

Provided by Kree6528

Categories     Vegetable

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 6

1 acorn squash
1 little water
2 apples, cored and sliced thin
canola oil
maple syrup
pumpkin pie spice

Steps:

  • Preheat oven to 350.
  • Cut the acorn squash and scoop out the seeds and strings.
  • Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
  • Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
  • Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
  • Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.

Nutrition Facts : Calories 180.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 47.6, Fiber 7.6, Sugar 18.9, Protein 2.2

SPICED BAKED ACORN SQUASH



Spiced Baked Acorn Squash image

Wonderfully rich and full of beta carotene! These are available year-round, so you don't have to wait for the harvest season to enjoy them! :)

Provided by PalatablePastime

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 8

1 acorn squash
2 tablespoons honey
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 pinches nutmeg
1 1/2 teaspoons brown sugar
2 teaspoons brandy

Steps:

  • Preheat oven to 350 degrees F.
  • Line baking sheet with aluminum foil.
  • Halve squash and remove seeds and pulp; rinse.
  • Add 1 tablespoon honey, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, 3/4 teaspoon brown sugar, and a pinch nutmeg to each half.
  • Dot each half with butter and drizzle a tsp.
  • of brandy over top.
  • Cover with aluminum foil and bake at 350 degrees F for 45-90 minutes, or until squash is tender (time depends on size of squash, really).

Nutrition Facts : Calories 281.6, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 90.8, Carbohydrate 43.8, Fiber 3.7, Sugar 20.6, Protein 1.9

BAKED ACORN SQUASH WITH BLUEBERRY-WALNUT FILLING



Baked Acorn Squash with Blueberry-Walnut Filling image

I absolutely love squash-and I've filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. -Bruce Newcomer, Fredericksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

2 medium acorn squash
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium apple, chopped
1 tablespoon lime juice
1 cup fresh blueberries
1/2 cup chopped walnuts
1/4 teaspoon ground nutmeg
1/4 cup maple syrup

Steps:

  • Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper., For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

Nutrition Facts : Calories 378 calories, Fat 16g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 8g fiber), Protein 5g protein.

BAKED ACORN SQUASH BY MARZETTI®



Baked Acorn Squash by Marzetti® image

A beautiful fall dish that packs cut acorn squash with a sweet blend of orange juice, apples, pecans and Marzetti® Old Fashioned Caramel Dip.

Provided by Marzetti

Categories     Trusted Brands: Recipes and Tips     Marzetti®

Time 1h30m

Yield 6

Number Of Ingredients 8

1 cup Marzetti's® Old Fashioned Caramel Dip
3 medium (blank)s acorn squash, cut into halves
2 tablespoons butter, melted
3 tablespoons orange juice
½ teaspoon apple pie spice blend
1 cup finely diced peeled apples
½ cup chopped pecans
½ cup bread cubes (1/4 inch)

Steps:

  • Preheat oven to 350 degrees F. Butter a shallow baking pan and add 1/4 cup water.
  • Place acorn squash, cut side down, into prepared pan. Bake 30 to 40 minutes or until squash is tender and easily pierced with a fork. Remove from oven.
  • In a medium bowl, combine butter, orange juice, spice, apples, pecans and bread and toss well to coat all.
  • Spoon Marzetti Old Fashioned Caramel Dip into each squash shell and spoon mixture into squash shells.
  • Bake for 20 minutes or until lightly brown. Serve warm.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 62.3 g, Cholesterol 16.8 mg, Fat 18.8 g, Fiber 5.3 g, Protein 3.3 g, SaturatedFat 7.1 g, Sodium 152.5 mg, Sugar 32.7 g

BAKED ACORN SQUASH WITH MUSTARD AND HONEY



Baked Acorn Squash With Mustard and Honey image

There are only 4 ingredients in this recipe (well, 6 if you count the salt & pepper)n but this recipe is a hit with everyone--an easy, tasty, addition to a weeknight meal. Just be careful cutting the squash. Recipe comes courtesy Sara Moulton of the Food Network.

Provided by Barb G.

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 (1 1/2 lb) acorn squash, cut in half vertically
6 tablespoons unsalted butter, softened
2 tablespoons Dijon mustard
6 tablespoons honey
kosher salt
fresh ground black pepper

Steps:

  • Preheat oven to 375°F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
  • Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
  • Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.

ACORN SQUASH MICROWAVE BAKED



Acorn Squash Microwave Baked image

Make and share this Acorn Squash Microwave Baked recipe from Food.com.

Provided by JetfireK

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3

1 acorn squash
2 tablespoons butter
2 tablespoons sugar

Steps:

  • Cut Acorn Squash in half. Remove and discards seeds , rinse well in cool water.
  • Place Squash in a micorwave bowl. Put 1 Tablespoon butter and one tablespoon sugar in each half. Place in microwave on high for 10 minutes.
  • To check for doneness pierce squash (do not break through skin) with fork. Slips in easily is ready to eat -- be careful is extremely hot and delicious -- .

BAKED ACORN SQUASH WITH APRICOT PRESERVES



Baked Acorn Squash with Apricot Preserves image

My 5 year old said that she hated acorn squash, even though she had never actually tried it. I got her to eat one bite of this and she said, 'This tastes yummy!'

Provided by EDITHPOOLE

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 55m

Yield 4

Number Of Ingredients 4

1 acorn squash, halved and seeded
salt to taste
2 teaspoons butter
3 tablespoons apricot preserves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.
  • Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 22.7 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 24.2 mg, Sugar 9.3 g

BAKED ACORN SQUASH



Baked Acorn Squash image

Provided by Helaine Ohayon

Categories     Vegetable     Side     Bake     Christmas     Thanksgiving     Kid-Friendly     Squash     Fall     Small Plates

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cut 1 acorn squash in half. Scoop out seeds. Put 1 teaspoon of butter in the center of each half, then sprinkle with cinnamon and sugar, ginger, and nutmeg. Place both squash halves in a pan with 1/4 inch water and bake at 350°F for one hour.

LOW CALORIE BAKED ACORN SQUASH WITH ORANGE



Low Calorie Baked Acorn Squash With Orange image

Acorn squash is naturally low calorie and very healthy. I wanted to make it for lunch but all the recipes I found included butter, margarine, and sugars. Special thanks to Dancer who's recipe I used as the foundation for this one.

Provided by Jane Doh

Categories     Vegetable

Time 1h35m

Yield 4 cups, 2 serving(s)

Number Of Ingredients 4

2 small acorn squash, halved, and seeds removed
2 ounces fresh orange juice
1/4 teaspoon cinnamon, ground
1/16 teaspoon nutmeg, ground

Steps:

  • Place squash pieces, cut side up, in a large baking pan. Cover and bake in a 350 degree oven for one hour.
  • For sauce, in a small saucepan combine orange juice, cinnamon, and nutmeg. Heat at medium temperature until bubbling lightly.
  • Remove from heat.
  • When the squash has finished cooking for an hour, drizzle sauce in squash shells and return squash to oven.
  • Bake, uncovered, about 35 minutes more or until squash is tender.

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