Sweet Acorn Squash
Squash baked in the oven and then seasoned with cinnamon and nutmeg give this dish a taste of fall.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 of one prepared squash, 1/4 of recipe
85
Calories
2g
Protein
20g
Carbs
1g
Fat
6g
Fiber
9g
Sugar
2mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
acorn squash
2
orange juice
1/2 cup
cinnamon
1 teaspoon
nutmeg
1/4 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Put each squash in the microwave. Heat for 1 1/2 minutes on high. This will soften the squash and make it easier to cut.
- 3
Cut each squash in half. Remove the seeds and loosen fibers in the middle.
- 4
Place the squash on an ungreased baking pan. The cut side of the squash should be face-up, and the uncut part of the squash should touch the pan.
- 5
Pour 2 tablespoons of juice into each half of the squash. Spread it evenly on the inside of each squash.
- 6
Bake at 400 degrees F for 30 to 45 minutes, until tender.
- 7
Season with cinnamon and nutmeg and serve.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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