Baked Acorn Squash with Apple Stuffing
1 medium acorn squash
2 small apples, unpeeled, diced
2 tablespoons diced celery
2 teaspoons minced onion
2 teaspoons butter, melted
2 tablespoons water
dash of salt
Preheat oven to 400F. Cut squash in half. Remove seeds.
Place cut side down on baking sheet sprayed with vegetable pan spray. Combine apples, celery, and onion.
Add butter and water. Put in small baking dish. Cover.
Bake squash and apple stuffing for 45 minutes or until tender. Remove from oven. Salt squash.
Fill with apple mixture. Sodium content of salt not included in estimate. 2 servings.
Nutrient content per serving:
calories – 164, fat 4.3 grams, sodium 56.7 milligrams, fiber 8 grams, protein 1.6 grams, carbohydrate 33.8 grams, potassium 659.2 milligrams, cholesterol 0.
Exchange list approximation: 1 starch-bread, 1 fruit, 1/2 fat.