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Ingredients
- 2 Acorn squash 1 to 1 1/2 lbs each
- 1 1/2 cups onions diced
- 1/2 cup sherry
- 1 tsp salt divided
- 1/ 2 tsp dried rosemary
- ground black pepper
Directions
- Put the onions, sherry, ½ of the salt and rosemary into a small saucepan. Bring to a boil, reduce heat to simmer and cook for 5 minutes stirring often.
- While the onions are cooking, preheat the oven to 350ºF. Cut the squash in half and scoop out the seeds and pulp. Sprinkle the flesh of the squash with the rest of the salt and ground pepper.
- When the onions are limp, evenly divide the onion mixture into each half. Tightly wrap each half completely with aluminum foil and bake for an hour.
- When done, carefully unwrap each squash and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 995g | |
| Calories 539 | |
| Calories from Fat 8 | 1% |
| Total Fat 0.96g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2365mg | 99% |
| Potassium 2703mg | 77% |
| Total Carbs 104.98g | 28% |
| Dietary Fiber 13.8g | 46% |
| Sugars 18.34g | 12% |
| Protein 7.88g | 13% |
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