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| 1 |
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Acorn squash |
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| 2 Tbs |
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Natural peanut butter |
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| 2 Cups |
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Applesauce |
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| 4 Tbs |
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Honey (or maple syrup) |
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Cinnamon to taste |
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| Preheat oven to 350 degrees. |
| Cut acorn squash in half from stem to flowering end and scoop out the seeds. Puncture the inside of the squash with a fork (but not all the way through the skin). Place the squash in a large casserole dish with open sides up. Pour about 2 cups of water into the casserole dish. In the openings of the squash halves put one heaping tablespoon of peanut butter in each. On top of the peanut butter, put 2 tablespoons of honey or maple syrup. Cover the honey with about ¾ to 1 cup of applesauce. Sprinkle the cinnamon on top of the applesauce. Bake for 1 hour. Allow the squash to cool for about 10 minutes. Scoop the insides into a bowl (scrapping the squash out of the skin carefully) and mash the mixture up with a fork**. Sprinkle with a little more cinnamon and enjoy!
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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199.26 |
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| Calories From Fat (19%) |
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38.65 |
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| Calories From Protein (6%) |
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11.03 |
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| Calories From Carbs (75%) |
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149.58 |
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| Calories From Alcohol (0%) |
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0.00 |
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% Daily Value |
| Total Fat 4.23g |
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7% |
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| Saturated Fat 0.67g |
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3% |
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| Monounsaturated Fat 0.03g |
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| Polyunsaturated Fat 0.09g |
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| Trans Fatty Acids 0.00g |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 8.87mg |
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0% |
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| Potassium 509.07mg |
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15% |
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| Carbohydrates 40.13g |
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13% |
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| Dietary Fiber 3.89g |
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16% |
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| Sugar 12.17g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 36.24g |
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| Protein 3.09g |
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6% |
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| Vitamin A 432.43IU |
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9% |
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| Vitamin C 37.88mg |
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63% |
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| Calcium 59.68mg |
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6% |
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| Iron 1.36mg |
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8% |
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| Thiamin 0.17mg |
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11% |
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| Riboflavin 0.04mg |
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3% |
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| Niacin 1.00mg |
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5% |
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| Vitamin B6 0.20mg |
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10% |
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| Folate 19.70µg |
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5% |
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| Pantothenic Acid 0.55mg |
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6% |
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| Phosphorus 48.08mg |
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5% |
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| Magnesium 41.26mg |
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10% |
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| Zinc 1.02mg |
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7% |
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| Copper 0.12mg |
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6% |
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| Manganese 1.03mg |
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51% |
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| Selenium 1.03µg |
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1% |
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| Alcohol 0.00g |
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| Caffeine 0.00mg |
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| Water 208.85g |
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| Cooking Tips |
| *Julie will add raisins or chopped apples to the recipe. |
| **Hold squash in one hand and carefully scoop insides out. If you didn't break the skin of the squash, return the mixture to the skins for a delightful presentation. |
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