Baked Acorn Squash

Oxmoor House
When fall is in the air, serve Baked Acorn Squash with grilled pork tenderloin and steamed brown rice.
2 servings


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1 medium acorn squash (about 1 pound)
1 1/2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon unsweetened orange juice
1 teaspoon nonfat margarine, melted
1 tablespoon finely chopped pecans, toasted


Cut squash in half crosswise; remove and discard seeds. Place squash halves, cut side down, in an 11- x 7- x 1 1/2-inch baking dish. Add water to depth of 1/2 inch. Bake, uncovered, at 350° for 40 minutes. Remove from oven, and invert squash halves.

Combine brown sugar and next 4 ingredients in a small bowl, stirring well. Spoon brown sugar mixture evenly into squash halves. Bake, uncovered, an additional 20 minutes, basting occasionally. Sprinkle with pecans.

Created date

August 2009

Nutritional Information

Calories 127
Caloriesfromfat 24 %
Fat 3.4 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.7 g
Carbohydrate 25.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 23 mg
Calcium 0.0 mg