Baked Acorn Squash

“Fork tender” means that a fork easily pierces the cooked food; it feels soft.


  • 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
  1. Preheat oven to 350°F.

  2. Cut the squashes in half and remove the seeds.

  3. 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.

  4. 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.

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