Baked Acorn Squash
“Fork tender” means that a fork easily pierces the cooked food; it feels soft.
INGREDIENTS | SERVES 6
- 3 acorn squashes
- 1 cup Rich Poultry Stock or low-sodium canned chicken stock
- 1 teaspoon curry powder
- Freshly cracked black pepper, to taste
- Kosher salt, to taste
Preheat oven to 350°F.
Cut the squashes in half and remove the seeds.
Place the squashes in a baking dish cut side up and pour in the stock. Sprinkle with the curry powder, pepper, and salt; bake, covered, for 45 minutes.
Uncover, baste with pan juices, and bake uncovered for another 15 minutes or until fork tender.
PER SERVING: Calories: 89 | Fat: 0 g | Protein: 2 g | Sodium: 99 mg | Fiber: 3 g | Carbohydrate: 23 g
Season the Seeds
To make a great garnish for this dish, season the squash seeds with some salt, pepper, and curry powder, then toast them in the oven or on the stovetop.