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  1. Ingredients
    • 2 acorn squash
    • 4 tablespoons butter, melted
    • 2 tablespoons sugar free brown sweetener, Optional

    1. Preheat the oven to 400F and line a rimmed sheet tray with parchment paper.
    Soften the squash for easier cutting
    1. Pierce the flesh of each squash with a sharp pairing knife.
    Place on a microwave safe plate and microwave on high for 5 minutes. Remove from the microwave and let sit until cool enough to handle.
    2. Place each squash on a cuttin board, stabilize with one had, and carefully cut. I insert my knife in on eof the side ridges, work around the bottom, and end at the top. Once at the top, the squash should snap in half with a little force since the squash was softened.

    Prepare the squash
    1. Use a metal spoon to scoop out the seeds of each squash half and place the squash on the prepared sheet tray.
    2. In a small mixing bowl, combine the butter and the brown sweetener. Use a basting brush to brush the inside flesh of each acorn
    squash half. If not using brown sugar sweetener, season each half with salt and pepper.
    3. Place in the oven and bake
    for 1 hour, or until fork tender. You really cannot overcook acorn squash but you can definitly undercook it. To serve, use a spoon to scoop the flech from the skin.

    Nutrition per serving
    Serving: 0.5Cup, mashed | Calories: 108 | Carbohydrates: 10g |
    Protein: 1g | Fat: 6g | Fiber: 5g

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

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