Wednesday, August 26, 2009

Honey Baked Squash

We loved the flavor of this squash. I left the skin on, but it would be good without it as well.

Honey-Baked Squash

Acorn squash has 3 different colors to their skin: orange, dark green, or tan. Press the acorn squash all around to make sure it doesn’t have any soft spots. This will help you pick a good-tasting one. Store the squash in an airy dry spot for up to 3 weeks. Do not refrigerate.

Serves: 4


  • 1 large acorn squash (about 1 ½ lbs), cut into quarters (remove seeds)
  • 1/8 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tbsp honey


    • Preheat oven to 400 degrees. Arrange the squash skin side down in a baking dish.
    • Sprinkle the squash with the cinnamon, salt, and pepper and drizzle with the honey.
    • Bake uncovered for 50 to 60 minutes or until browned at the edges, and very tender when pierced with a fork.

Per Serving: 66 cal/0g fat/2g fiber/17g carbs/77mg sodium/1g protein *1

Resource: ~~Prevention Fiber Up, Slim Down Cookbook

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