Acorn Squash with Caramelized Sunflower Kernels
National Sunflower
Association logo

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)

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.

4 servings

Per serving -- Calories: 98; Total Fat: 0; Carbohydrate: 26 g; Sat. Fat: 0; Dietary Fiber: 2.4 g; Cholesterol: 0; Protein: 1.3 g; Sodium: 8 mg; Calcium: 61 mg
return to top of page

   More about Sunflower ►