|Apple Stuffed Acorn Squash and Savory Simple Seeds
||[Nov. 3rd, 2008|03:09 pm]
|||||I love fall||]|
Last night I made apple stuffed acorn squash and thought you might enjoy this fall recipe. It's easy, cheap, and reasonably low in calories (Under 200 calories each including the seeds even WITH added honey), plus, Craig loved it.
1 acorn squash
1-2 apples (Enough to fill the squash when cored, peeled, and cut)
2 tsp butter
2 tsp honey
Cut acorn squash in half and scoop out seeds. Put squash halves into microwave for 7 minutes on high while making squash seeds. Separate seeds, put into tin foil covered cookie sheet, drizzle with olive oil and sprinkle with garlic salt. Broil until golden brown and take out of oven. Once cooled, eat as a savory snack (I ate them while waiting for the squash to finish).
Pre-heat oven to 375 degrees. Microwave butter and honey together in a little dish.
Peel and cut cored apple.
In the same dish, stuff the squash halves with the cut apple and drizzle the honey butter over them.
Sprinkle cinnamon (if desired you can sprinkle sugar, brown sugar, or sweetener with it) over the squash.
Cook in the oven until squash and apples are tended, soft, and gooey. This takes about 30 minutes. If you use tart apples, like Granny Smith, increase the amount of honey some to balance out the tartness.