Recipes

As a kid, my Mom made the most delicious squash with brown sugar and butter. It was roasted for what seemed like hours and then mashed. I was happy to just eat a bowl of that, ignoring anything else that was on the table. Lately, I have been eating a lot of squash and decided to recreate my favorite dish, adding a little spice, and skipping the mashing. The acorn squash makes it own perfect bowl, so no need to mash in my opinion. To speed up the process, I soften the acorn squash in the microwave, but you can also roast it the entire time if you prefer. It makes a perfect side dish and tastes completely indulgent.

Weight Watchers Sweet and Spicy Roasted Acorn Squash
Points: 2 Weight Watchers PointsPlus
Servings: 2 servings
Serving Size: 1/2 acorn squash
Nutritional Info: 171.1 calories, 6g of fat, 35.5g carbohydrates, 3.5g protein, 1.8g dietary fiber

Ingredients

• 1 acorn squash, seeded and cut in half
• 2 tbsp brown sugar
• 1/2 tsp salt
• 1/2 tsp ancho chili powder
• 1/2 tsp garlic powder
• 1 tbsp butter

Instructions

1. Preheat oven to 375 degrees.
2. To speed up the cooking process, place the acorn squash in a microwave safe container flesh side down, with half a cup of water. Cook on high for 5-7 minutes or until you can pierce the squash with a fork easily.
3. While the squash is cooking, mix together the brown sugar, chili powder, garlic powder, and salt in a small bowl.
4. Take the squash out of the microwave and place onto an oven safe dish. Place 1/2 tbsp of butter in each squash half and sprinkle with the spice mixture.
5. Roast for 15 minutes. At the end, if you want to caramelize the top, broil for an additional 2-3 minutes.