It took me a long time to come around to roasted squash dishes. I use to refuse them as a kid when my Mom would make them and now I can't believe there was a time when I didn't enjoy the nutty, slightly sweet, delicious taste or roasted squash. My favorite way to prepare it is with butter, sugar/Stevia, chili powder, and a touch of cinnamon for a sweet and spicy combination that is delicious. I use the microwave to cut down on cooking time, but you could also roast the squash in the oven the whole time.
Low Carb Sweet and Spicy Acorn Squash
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- 2 U acorn squash, seeded and cut in half
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp chili powder (or to taste)
- 1/2 tsp garlic powder
- 1/4 tsp. cinnamon
- 1 U packet Stevia (or to taste)
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Preheat oven to 375 degrees.
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.
While the squash is cooking, mix together the Stevia, chili powder, garlic powder, and salt in a small bowl.
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.
Roast for 15 minutes. At the end, if you want to caramelize the top, broil for an additional 2-3 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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