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Acorn Squash with Peaches Recipe

Serve up squash in a deliciously different new way! “This recipe's sure to win over folks who don't think they like squash. I enjoy it served with poultry.” Mary Louise Fash - Walterboro, South Carolina

This recipe is:

Healthy

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4 Servings
Prep: 15 min. Bake: 55 min.

Ingredients

2 small acorn squash
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups frozen unsweetened sliced peaches, thawed
2 tablespoons brown sugar
1 teaspoon lemon juice
4 teaspoons butter
1 tablespoon minced fresh parsley, optional

Directions

Cut squash in half; remove seeds. Place cut side up in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper.
Place the peaches, brown sugar and lemon juice in a food processor. Cover and process until blended. Spoon over squash; dot with butter.
Cover and bake at 350° for 55-65 minutes or until tender. Sprinkle with parsley if desired. Yield: 4 servings.

Nutrition Facts: 1/2 squash equals 173 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 4 g fiber, 2 g protein.

Acorn Squash with Peaches published in Healthy Cooking October/November 2008, p27

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