By Mayo Clinic Staff

Dietitian's tip:

Acorn squash is a good source of vitamins A and C, potassium, and fiber. Here it's paired with apples and brown sugar to make a hearty side dish.

Number of servings

Serves 2


  1. 1 Granny Smith apple, peeled, cored and sliced
  2. 2 tablespoons brown sugar
  3. 1 small acorn squash, about 6 inches in diameter
  4. 2 teaspoons trans fat-free margarine


In a small bowl, mix together the apple and brown sugar. Set aside.

Pierce the squash several times with a sharp knife to let the steam escape during cooking. Microwave on high until tender, about 5 minutes. Turn the squash after 3 minutes to ensure even cooking.

Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds. Fill the hollowed squash with the apple mixture.

Return the squash to the microwave and cook until the apples are softened, about 2 minutes.

Transfer the squash to a serving dish. Top each half with 1 teaspoon margarine and serve immediately.

Nutritional analysis per serving

Serving size :1/2 squash and 1/2 apple

  • Calories 204
  • Total fat 4 g
  • Saturated fat 0.5 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 46 mg
  • Total carbohydrate 40 g
  • Dietary fiber 6 g
  • Sugars 6 g
  • Protein 2 g
June 20, 2015