Picture
Acorn squash, aka winter squash: SO filling, SO inexpensive (especially in the fall) and SO easy to make! It lends itself to a little sweetness, so it's kind of like yams in the sense that it's definitely not a dessert, but is nice and rich with a hint of sweetness =)

Picture
1) Cut in half.

This is really hard =( It's best if Boyfriend does it because I'm constantly in danger of losing a finger to these hard veggies!

Worth the effort though. BE CAREFUL!

Picture
2) Scoop out the insides with a soup spoon/sharp spoon. Of all the squashes I have worked with, this is the easiest the de-seed. I didn't bother saving these seeds for roasting.

3) Pour a tbsp of sugar free maple syrup into the middle of each half of the squash. Take a pastry brush or a paper towel and rub the whole interior of the squash with the maple syrup. Don't worry if some leaks back into the center.

Picture
Go ahead and coat the outside of the squashes with the maple too. The skin is QUITE edible and is tasty and gives the squash a bit of a crunch/chew.

4) Place the halves side down on a baking tray/cookie sheet. Make sure to Pam the foil... I forgot to and it was a little annoying to pry off.

Picture
5) Bake the squash at 375 degrees for about 30 minutes.

6) After 30 minutes, remove the squash, flip it over and spread on 1 tbsp butter/Smart Balance/I Can't Believe It's Not Butter and sprinkle on some cinammon, ginger...nutmeg if you like it.

7) Pop back into the oven for another 5-10 minutes.

Picture
Serve in halves or in quarters. It makes for a really pretty serving plate too!

Each of these quarters is somewhere around 100 calories. But seriously, if you eat one of these, you'll feel like you just ate a small baked potato. They are FILLING!

Such a great thing to serve to company or to take to work with you as a lunch item. Plus, at under an hour cooking time you can do this anytime. Most of the hour the thing is sitting in the oven anyway!

 


Comments


Comments are closed.