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Maple Acorn Squash by Megan Hart, MS, RD and Kim Lutz

Cooking acorn squash in a water bath results in an extremely tender side dish.

INGREDIENTS

  • 1 acorn squash
  • 2 tablespoons pure maple syrup

  1. Preheat oven to 375ºF.

  2. Cut squash in half; scoop out seeds and discard.

  3. Place squash cut-side down in a square baking pan.

  4. Fill with water until it is 1–2 inches deep.

  5. Bake 45 minutes or until flesh is very tender.

  6. Pour off water, turn squash cut-side up and pour 1 tablespoon maple syrup into each half.

  7. Turn oven to broiler setting. Broil 2 minutes. Serve.

MAKES 2 HALVES

Calories: 80 | Fat: 0 g | Protein: 1 g | Fiber: 1 g

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