Acorn squash and apples is one of the best combinations of winter foods, sweet and tart. This recipe will make two main course meal servings. The recipe came from the Mayo Clinic; they suggest pairing this with whole-grain crackers and a small wedge of cheese for a complete “whole food” meal.
My husband has to have a meat on his plate, so I will make this and split between the four of us as a side dish. Before serving, I take each half of the cooked squash and half it. I usually serve it with the cinnamon chicken recipe found here on the blog.
Ingredients
1 Granny Smith apple, peeled, cored and sliced
2 tablespoons brown sugar
1 small acorn squash, about 6 inches in diameter
2 teaspoons trans-free margarine
2 tablespoons brown sugar
1 small acorn squash, about 6 inches in diameter
2 teaspoons trans-free margarine
Directions
In a small bowl, mix together the apple and brown sugar. Set aside.
Pierce the squash several times with a sharp knife to let the steam escape during cooking. Microwave on high until tender, about 5 minutes. Turn the squash after 3 minutes to ensure even cooking.
Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds. Fill the hollowed squash with the apple mixture.
Return the squash to the microwave and cook until the apples are softened, about 2 minutes.
Transfer the squash to a serving dish. Top each half with 1 teaspoon margarine and serve immediately.
Nutritional analysis per serving
| Calories | 270 | Sodium | 140 mg |
| Total fat | 6 g | Total carbohydrate | 52 g |
| Saturated fat | trace | Dietary fiber | 5 g |
| Monounsaturated fat | 2 g | Protein | 2 g |
| Cholesterol | 0 mg |
