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 main dish. Serve along with whole-grain crackers and a small wedge of your favorite cheese to round out all food groups.

Number of servings

Serves 2


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

  • Total fat 6 g
  • Calories 270
  • Protein 2 g
  • Cholesterol 0 mg
  • Total carbohydrate 52 g
  • Dietary fiber 5 g
  • Monounsaturated fat 2 g
  • Saturated fat trace
  • Sodium 140 mg
May 01, 2009