Creamy Acorn Squash Bake

    Creamy Acorn Squash Bake

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    7 people made this

    About this recipe: This sweetened squash recipe is suitable for individuals on a low-fat and low-sugar diet. Acorn squash is baked until soft, then blended with light cream cheese, cinnamon, nutmeg, artificial sweetener and topped with walnuts.

    Ingredients
    Serves: 8 

    • 2 acorn squash, halved and seeded
    • 225g light cream cheese
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 2 tablespoons granulated artificial sweetener, such as Splenda
    • 4 tablespoons walnuts

    Method
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with foil; place squash cut-side down onto foil.
    2. Bake squash in preheated oven until tender when pierced with a fork, about 30 minutes. Remove from oven and set aside to cool until cool enough to handle, about 15 minutes.
    3. Scoop the cooked squash into the bowl of an electric mixer. Add the cream cheese, then sprinkle with cinnamon, nutmeg and sweetener. Beat until smooth, then scoop the squash mixture into a 2 litre baking dish and sprinkle with chopped walnuts.
    4. Return the squash to the preheated oven and bake until hot, about 20 minutes.

    Ingredients

    If acorn squash is unavailable, use butternut squash instead.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    by
    14

    Excellent! I used the full-on fat and sugar ingredients because I have a full figure to maintain, but otherwise followed the directions exactly. I also took the previous reviewers' suggestion of putting the creamed squash back into the squash shells - pretty cute. This turned out a little 'soupier' than I imagined - which made me think of...soup! This recipe could easily be tweaked into a kickass sqaush soup - think I'm gonna do it! Thanks Laurie - another good one!  -  22 Oct 2008  (Review from Allrecipes US | Canada)

    by
    13

    Yummy! I used fat-free cream cheese plus a heaping tbsp of low-fat sour cream to give it a little more richness since I eliminated the fat from the cream cheese. I also scooped it back into the shells to bake, but ended up with only enough mixture to fill three out of the four shells generously (forgot there's some empty space where the seeds used to be!) This would make a nice change from mashed potatoes, and if using a fat-free or lower fat version, I think it would be a healthier alternative...more fiber, vitamins, etc. I will definitely make this again!  -  03 Feb 2008  (Review from Allrecipes US | Canada)

    by
    11

    using orange juice during initial prebake of squash adds some citrus flavor. Adding apples to the bakes also added some nice some flavor and substance.  -  18 Oct 2008  (Review from Allrecipes US | Canada)

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