Acorn squash with apples

Adapted from a recipe created by The Mayo Clinic

Acorn squash is a good source of vitamins A and C, potassium, and fiber. Here it's paired with apples and brown sugar to make a hearty main dish. 

Serves 2

Ingredients - Note* All ingredients are fresh and organic

  • 1 Granny Smith apple, peeled, cored and sliced
  • 2 tablespoons raw honey (you may substitute organic brown sugar)
  • 1 small acorn squash, about 6 inches in diameter
  • 2 teaspoons coconut oil (you many subsittute trans-free margarine)

Directions

  1. Pre-heat the oven to 400 degrees.
  2. Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds. Coat the insides with coconut oil.
  3. Cook 1 hour to 1 hour and 15 minutes  until the squash is very soft and the tops are browned. Do not undercook. 
  4. In a small bowl, mix together the apple and honey. Set aside.
  5. Remove the squash from the ovien, fill the hollowed squash with the apple mixture.
  6. Return the squash to the oven and cook until the apples are softened, about 10 - 15 minutes.
  7. Transfer the squash to a serving dish. Top each half with a drizzle of honey and serve immediately.

Nutritional analysis per serving

 

  • Calories 270 Sodium 140 mg
  • Total fat 6 g Total carbohydrate 52 g
  • Saturated fat trace Dietary fiber 5 g
  • Monounsaturated fat 2 g Protein 2 g
  • Cholesterol 0 mg