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Acorn Squash with Caramelized Sunflower Kernels
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Delicious enough for dessert, but it's also a perfect alternative for sweet potatoes with a lot less calories! For two meatless entrees, cut squash in half and stuff with your favorite holiday dressing.
1 pound acorn squash, washed
¼ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup caramelized sunflower kernels (see recipe)
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With a sharp pointed knife, cut a few small slits through the skin of the squash; place it in a microwave for 1-2 minutes on high power to soften a bit. Then, using a large, sharp knife, cut squash in half, remove seeds and membranes; cut into four pieces.
Place pieces in a glass baking dish and cover tightly with plastic wrap. Microwave on high for 5-6 minutes. Test for doneness by carefully removing wrap and inserting the sharp point of a knife into the flesh. Mix brown sugar, cinnamon and nutmeg in a small bowl and add and equal amount to the center of each piece. Cover and heat for about 1 minute until sugar is melted. Sprinkle each piece with 1 tablespoon of caramelized sunflower kernels.
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| 4 servings |
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