I love all the wonderful vegetables that come in with the fall harvest. And, winter squash has got to be my all time favorite. The trouble is, many people only serve it with gobs of butter and brown sugar melted inside the cavity. Someone even told me this week that the secret was to poke holes into the yellow flesh before adding the butter and sugar to make sure it really seeps in. Arggh! Though this may how you learned to cook acorn squash originally, it's certainly not in your body or health's best interest. Here's a great option:
Healthier Baked Acorn Squash
- Start with a nice squash, heavy for it's size.
- Pre-heat the oven to 350.
- Cut the squash in half, and scoop out all the seeds and stringy stuff.
- While baking, take 1 small apple.
- Core it, leaving peel attached, and roughly chop.
- Add 1/2-1 teaspoon cinnamon
- Add 1 teaspoon brown sugar or honey, optional
- Add a dash or 2 of nutmeg, optional
- Stir together
- When squash has cooked 30 minutes, turn over
- Divide apple mixture evenly into squash cavities
- Bake for another 30 minutes
- Serve and enjoy every bite!
- I certainly did!