Baked Acorn Squash with Apples and Raisins the Editors of Publications International, Ltd.
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|
- 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.
- 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.
- 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.
- Divide mixture evenly among squash halves. Return squash to oven; bake 10 minutes more or until heated through.
|Serving Size:||1/2 squash|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||1 %|
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