Creamy Acorn Squash

I love acorn squash with butter and sugar, but since that doesn’t go over very well with a low-fat, low-sugar diet I came up with this alternative. Feel free to adjust the seasonings to suit your individual tastes.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place squash cut-side down onto foil.

Step: 2

Bake squash in preheated oven until tender when pierced with a fork, about 30 minutes. Remove from oven, and set aside to cool until cool enough to handle, about 15 minutes.

Step: 3

Scoop the cooked squash into the bowl of an electric mixer. Add the cream cheese, then sprinkle with cinnamon, nutmeg, and brown sugar substitute. Beat until smooth, then scoop the squash mixture into a 2 quart baking dish and sprinkle with chopped walnuts.

Step: 4

Return the squash to the preheated oven, and bake until hot, about 20 minutes.

Per Serving: 161 calories; protein 4.6g; carbohydrates 19.6g; fat 7.6g; cholesterol 15.9mg; sodium 87.9mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .