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.
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
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Line a baking tray with foil; place squash cut-side down onto foil.
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.
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.
Return the squash to the preheated oven and bake until hot, about 20 minutes.
If acorn squash is unavailable, use butternut squash instead.