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Baked Acorn Squash with Apples and Raisins


Makes 4 servings


2 medium acorn squash (about 2-1/4 pounds)
1 cup plus 2 tablespoons water, divided
1/3 cup reduced-calorie pancake syrup
1 Granny Smith apple, peeled, cored and coarsely chopped
1/4 cup seedless raisins
1/8 teaspoon ground nutmeg
1-1/2 teaspoons cornstarch


  1. Preheat oven to 400°F. Cut squash into halves. Scoop out and discard seeds. Place squash, cut side down, in 13X9-inch baking dish. Add 1 cup water to baking dish; bake 35 to 45 minutes or until fork-tender. Turn squash cut side up.
  2. Meanwhile, heat pancake syrup in medium saucepan over medium heat. Add apple, raisins and nutmeg; cook and stir about 8 minutes or until apple is crisp-tender.
  3. Combine cornstarch and remaining 2 tablespoons water in small cup until smooth; stir into saucepan. Cook and stir over medium-high heat until mixture boils and thickens. Cook and stir 2 minutes more.
  4. Divide mixture evenly among squash halves. Return squash to oven; bake 10 minutes more or until heated through.

Nutritional Information

Serving Size: 1/2 squash
Fiber 6 g
Carbohydrate 52 g
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 1 %
Calories 196
Protein 2 g
Sodium 152 mg

Dietary Exchange

Starch 2
Fruit 1

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