Maple Glazed Squash starts as an acorn squash, baked tender, then cooked with apple, raisins and walnuts. Maple syrup is added at the end of cooking time for the finishing touch.

Maple Glazed SquashPrep Time: 10 min
Cook Time: 50 min
Ready In: 60 min

Servings: 2

1 large Acorn Squash, seeded and cut into quarters
1 large tart Cooking Apple, unpeeled, cored and sliced
¼ cup Raisins
¼ cup Walnuts
Sugar Free Maple Syrup
Butter-flavored Vegetable Cooking Spray

Place squash; cut sides up, in baking pan. Add ½-cup hot water. Bake covered, in preheated 400-degree oven until squash is tender, 30 to 40 minutes. Spray medium skillet with cooking spray; heat over medium heat until hot.
Add apple, raisins and walnuts. Cook over medium heat until apple slices are tender, about five minutes. Add maple-flavored syrup; cook until heated through, two to three minutes.
Place squash wedges on serving platter and spoon apple mixture over squash.

Tips & Notes
Serving dishes with acorn squash is not just a delightful idea when it comes to variety in cuisine; it is also good for your health.
Just one cup of acorn squash makes up more than 100 percent of the daily vitamin A requirement.
The health benefits of acorn squash do not end with Vitamin A. This is partly due to its reduction of free radicals in the human body. In general, it is said to have an anti-cancer effect because of its phytonutrients. This effect is maximized when the squash is turned into a juice. Folate is another helpful constituent. One of the normal by-products of metabolism is homocysteine, which is harmful to the walls of our blood vessels. Apart from these major benefits, it also contains Vitamin B12, potassium, fiber, Vitamin C, manganese and fifteen percent of the three beneficial fatty acids.
When buying an acorn squash, make sure that you pick a ripe one. The riper, the better, because that means it will be at its sweetest and have extra flavor as well. A ripe squash will be green with a little bit of orange. If it is orange all over, it is overripe. Also ensure that the skin is not shiny. Unless wax was applied to make it more presentable, it means that it may have been picked prematurely. Don’t pick one that is too big, because it may have a stringy consistency. Don’t ever choose one with soft spots or knots. Soft spots are an indication of rot, while knots are warning signs of flaws in the flesh.
There is no one way to cook acorn squash. However, most people prefer to cut it in half, take out all the seeds, make halves out of the halves, and place all of it on a baking sheet. Then, a small pad of butter is placed on each portion and pepper and salt are then sprinkled on top. It is placed in the oven for almost two hours at a temperature of 400. It is best eaten while still hot. Of course, you can make many variations of this basic preparation. If you have a sweet tooth, a great idea is to add a teaspoon of sugar and another teaspoon of maple syrup, with a little pad of butter. Bake this for a perfect dessert. For a lovely starter, make acorn squash soup. This incorporates all the savory sweetness of the fruit. Add spices like salt and pepper, or put a little pumpkin pie feel into it by adding nutmeg and cinnamon.
You can also cook the seeds instead of throwing them away, after you separate them from the squash. Make sure to rinse them thoroughly before doing so, and taking out stringy pulp. Dry them overnight, and then toss them with butter, spice, or olive oil. Apply a few spices, such as a combination of salt, pepper, garlic powder and onion in powder form. Then store them in an airtight jar or in the refrigerator.

Nutritional Information Per Serving
Calories: 228
Total Fat: 8g
Cholesterol: 0mg
Sodium: 41mg
Total Carbohydrates: 21g
Protein: 3g


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Filed under: Recipes for Diabetics

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