I’m trying to use just fresh fruit for the occasional sweets craving. I’ve never been a big sweets eater, so this works just fine for me. I like to bake an acorn squash from time to time, especially at the holidays, both as a side dish and as a dessert. It goes so well with pork and roast turkey. Including holiday flavors like cranberries and orange, seems like you can’t go wrong.
I traditionally used maple syrup or brown sugar in this recipe, but maple extract can fill that brown sugar taste. Splenda or Stevia will have to do to sweeten up the squash a bit. This is a pretty high-carb vegetable, so it should not be enjoyed until Atkins Pre-maintenance or Maintenance phases. It is also suitable for Paleo-Primal dining. This was lovely with pork! This is also very good with a holiday turkey or wild game.
INGREDIENTS:
1 5″ diameter acorn squash
½ naval orange, peeled and chopped
1/3 c. fresh cranberries, chopped
½ tsp. cinnamon
Sweetener of your choice (I used liquid stevia extract)
¼-½ tsp. maple extract
4 tsp. unsalted butter or ghee
VARIATION: Sprinkle on a few chopped pecans before baking.
DIRECTIONS: Preheat oven to 350º. Using a large knife, cut the squash in half. Scoop out and discard seeds. Place a little water (1/4″) in a shallow quiche dish. Place squash cut side down in the water and microwave on HI for about 8-10 minutes or until it is beginning to get tender inside but is not falling-apart mushy. Remove from oven and drain off water. Turn squash cut side up and set aside while you make the filling. In a small bowl, place the chopped orange, chopped cranberries, cinnamon and if using, the sweetener and maple extract. Stir well. Fill each squash cavity with half the mixture. Top with 2 tsp. butter/ghee each and bake in preheated 350º oven for about 20 minutes.
NUTRITIONAL INFO: Makes 2 servings, each contains: (not including any nuts used on top)
188 cals, 8.4g fat, 30.7g carbs, 5.8g fiber, 24.9g NET CARBS, 2.3g protein, 8 mg sodium
Buttoni's Low-Carb Recipes 