Recipe: Baked Cinnamon Acorn Squash

Subtly sweet, buttery – and vitamin-packed

Recipe: Baked Cinnamon Acorn Squash

This simple recipe offers a sweet fall treat packed with beta carotene. You can eat it as a side dish or snack — either way, it melts in your mouth. It’s also got powerful antioxidants that help your body kick free radicals to the curb.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

  • 1 acorn squash, split in two, seeds removed
  • 1 tbsp cinnamon
  • 2 tbsp Splenda® or Stevia®
  • 2 tsp nutmeg
  • 2 tsp buttery spread (like Smart Balance®)

Preparation

  1. Preheat oven to 375 degrees.
  2. Place acorn squash halves inside up in a shallow baking dish with 1 inch of water.
  3. Sprinkle the inside of each squash half with1 tsp buttery spread, 1 tbsp cinnamon, 1 tbsp Splenda® or Stevia®, and 1 tsp nutmeg.
  4. Bake for 1 hour, or until inside is soft when pierced with a fork

Nutrition information (Per serving)

Serving size: 2

Calories: 130
Total Fat: 4g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 35mg
Total Carbohydrate: 27 g
Dietary Fiber: 6g
Sugars: 1g
Protein: 2g