Another Recipe for the Harvest! Acorn Squash

I have a new obsession…squash. In all shapes and forms. Every fall I’ve admired the festive orange, yellow, and green vegetables decoratively placed in the grocery store but I’ve never known what to do with them. This fall I’m changing that and making some delicious and healthy squash recipes!

This week I’ve tackled acorn squash. To say that I am a fan of this recipe is an understatement…I’ve already made it three times this week! I think acorn squash has a more nutty and savory taste than the spaghetti squash I made last week, and the way this particular recipe is prepared, I would compare it to the taste of a sweet potato with a different texture. I am a firm believer that sweet potatoes deserve their own food group (the love runs deep) and I usually prepare my sweet potatoes in the microwave in a very similar way. But this squash alternative insures a hearty portion of vegetables with a lower Weight Watchers point value/fewer calories.

Did I mention how easy this is? You will be ready to eat in 15 minutes tops. Enjoy!

Ingredients:
1 acorn squash
2 tbsp brown sugar
1 tbsp butter
1 tbsp chopped pecans
cinnamon

Directions:

1. Cut acorn squash in half lengthwise. Scoop out seeds with spoon.
2. Spread 1/2 tbsp butter inside each acorn squash “bowl.”
3. Poke several holes in squash with a fork.
4. Place squash “bowl” side up in the microwave. Cook on high for 10 minutes.
5. Squash will be very hot when you remove it from microwave, be careful! Mash up squash like you would a baked potato, place 1 tbsp of brown sugar and 1/2 tbsp of chopped pecans in each squash. Add cinnamon to taste.