|Preparation Time||5 Minutes|
|Cook Time||20 Minutes|
|Total Time||25 Minutes|
|Main Ingredient||Acorn Squash; Dates|
1 acorn squash (1½-2 pounds)
2 tablespoons chopped dates
1 tablespoon packed brown sugar
1 1/2 teaspoons no-trans-fat vegetable oil spread
Sprigs of mint (optional)
Using caution, pierce the acorn squash with a knife in several places to allow steam to escape when cooking. Place the squash in a microwave oven and cook, uncovered, for approximately 5 minutes. Cut the squash in half and remove the seeds.
Place the squash halves in a shallow microwavable dish with the cut sides face down. Cover and microwave on high for 5-8 minutes. Let the squash stand for 5 minutes.
In a small bowl, mix the chopped dates, brown sugar, and vegetable oil. Spoon the date mixture into the centers of the squash.
Microwave uncovered on high for approximately 1 minute to melt the sugar.
Cut the squash into quarters for serving and garnish with mint if desired.
Calories: 45 cal
Total fat: 2g
Saturated fat: 0g