Acorn squash with apples
Acorn squash is a good source of vitamins A and C, potassium, and fiber. Here it's paired with apples and brown sugar to make a hearty main dish.
Serves 2
Ingredients - Note* All ingredients are fresh and organic
- 1 Granny Smith apple, peeled, cored and sliced
- 2 tablespoons raw honey (you may substitute organic brown sugar)
- 1 small acorn squash, about 6 inches in diameter
- 2 teaspoons coconut oil (you many subsittute trans-free margarine)
Directions
- Pre-heat the oven to 400 degrees.
- 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. Coat the insides with coconut oil.
- Cook 1 hour to 1 hour and 15 minutes until the squash is very soft and the tops are browned. Do not undercook.
- In a small bowl, mix together the apple and honey. Set aside.
- Remove the squash from the ovien, fill the hollowed squash with the apple mixture.
- Return the squash to the oven and cook until the apples are softened, about 10 - 15 minutes.
- Transfer the squash to a serving dish. Top each half with a drizzle of honey 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