Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Acorn Squash With Nutmeg Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 4 servings | |
| Calories 58 | |
| Calories from Fat 34 | 59% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 83mg | 2% |
| Total Carbs 6.46g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.18g | 3% |
| Protein 0.2g | 0% |
Ingredients Convert Measures
- 1 med Acorn squash (about 1 lb.)
- 1 Tbsp. Plus 1 tsp. brown sugar
- 1 Tbsp. Plus 1 tsp. reduced calorie margarine, melted
- 1/4 tsp To 1/2 tsp. grnd nutmeg
- 1/8 tsp Pepper
Directions
- Cut squash into quarters; remove seeds. Place squash, cut side up, in a shallow baking dish; add in boiling water to the depth of 1/2 inch. Cover and bake at 400 degrees F for 30 min or possibly till tender.
- Combine remaining ingredients; divide among squash cavities. Bake, uncovered, at 400 degrees F an additional 10 min or possibly till lightly browned.
