Acorn Squash
Side dishes
Amount to eat (1 serving)
Time to prepare: 5 mins to prep
Time to cook: 60 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 8.5g
Glucose: 0.1g
Fructose: 0.1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 3.7g
Monounsaturated:1.5g
Polyunsaturated: 0.3g
Trans: 0.2g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0.2g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 3.2g 13%
Net Carbs: 28
Sodium: 9.8mg 1%
Potassium: 761.5
Cholesterol: 15.3

Nutritional Values (g)


Calories: 171 Fat: 6g
Protein: 2g Carbs: 31g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Squash (Winter, acorn, raw)
1 squash (4 inch dia) / 431 grams
Butter (Unsalted)
1 tbsp / 14.2 grams
Brown sugar (NAN)
2 tbsp / 18 grams

Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Cut squash in half and scoop the seeds and stringy pulp out of the squash cavities and discard.
Step 3
Turn acorn squash upside down onto a cookie sheet (both piece). Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
Step 4
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into one piece the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
Step 5
Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.