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Add a photoServings: 2
Ingredients
- 1 whl acorn squash
- 1/8 tsp nutmeg
- 1 tsp lemon juice
- 1 Tbsp. margarine
- 2 tsp brown sugar
- 1/4 c. minced pecans
Directions
- Puncture acorn squash at several places on outside of shell. Microwave whole squash on high for 1 1/2 min. Cut in half and throw away seeds. Cover each half with plastic wrap. Microwave on high for 10 min, rotating after 5 min. Sprinkle centers with nutmeg and lemon juice. Add in margarine, sugar, and pecans. Cover immediately with plastic wrap and let stand for 5 min.
- Makes 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 2 servings | |
| Calories 132 | |
| Calories from Fat 96 | 73% |
| Total Fat 11.17g | 14% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 1.04g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 180mg | 5% |
| Total Carbs 8.67g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.45g | 2% |
| Protein 1.01g | 2% |
