Roasted Acorn Squash with Brown Sugar

A perfect fall side dish for those chilly nights. The farmer's market has many varieties of pumpkins and squashes this time of year, and some of you may not know what to do them. One of the easiest ways to enjoy winter squash is by roasting it with butter, cinnamon and brown sugar. I used Smart Balance Light to lower the fat and it was just as tasty, if you want to use real butter, it's 3 points per serving, or 172 calories. Agave nectar, honey or maple syrup could be used in place of the brown sugar if you wish. This recipe would also work for carnival squash and butternut squash. To eat, simply mash it all around in the shell and enjoy each bite.


Roasted Acorn Squash with Brown Sugar
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 squash • Old Points: 2 pts • Points+: 4 pts
Calories: 142.4 • Fat: 2.7 g • Protein: 1.7 g • Carb: 34.5 g • Fiber: 3.3 g 
Sodium: 52.6 mg


Ingredients:

• 1 acorn squash, cut in half, seeds and fibers removed
• 1 tbsp Smart Balance Light
• 2 tbsp brown sugar (to taste)
• dash of ground cinnamon

Directions:

Preheat oven to 350°. Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving.