One cup of acorn squash has around 13 net carbs, so adjust your servings accordingly. If you're going to make it a meal plan on having the whole thing for 20-25 carbs, or have half the squash on the side of a meat dish for 13-15 digestible carbs.
Ingredients
1 acorn squash
1 Tbsp dry minced onions
1 tsp salt
1 tsp black pepper
1 C baby spinach
1 tsp minced garlic
1/2 Tbsp butter
Directions
- Preheat oven to 425.
- Cut acorn squash in half and scoop out seeds. Put one half away for later.
- Lay squash with opening down on a baking sheet.
- Add about 1/2 inch of water to the baking sheet and bake for 20 minutes.
- After 20 minutes remove baking sheet from oven and discard water.
- Turn squash over so that cut side is facing up.
- Sprinkle dry minced onions, salt, and pepper, over inner flesh of squash.
- Add spinach to center of squash, pressing down until opening is completely full.
- Sprinkle minced garlic over top of spinach.
- Place butter on top of spinach.
- Bake stuffed squash for an additional 20 minutes.
- After 20 minutes remove from oven and serve hot. Enjoy!
- Adding water to the baking sheet helps keep the squash from drying out and shriveling. If you don't have a baking sheet that is deep enough, you can use a glass baking dish instead.
- One cup of baby spinach is a very approximate measure. Just stuff as much in there as you can!
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| Scooping the seeds out of an acorn squash is super easy. These are much easier to prepare than a butternut variety. |
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| Yum. The flesh should be squishy enough by now for you to just dig in with a fork. If not just pop the squash back in for a few more minutes. |
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