Ingredients
4
4 servings
- •2 medium acorn squash
- •3 tablespoons butter
- •2 onions, thinly sliced
- •3 cloves garlic, minced
- •1 teaspoon ground coriander seed
- •0.5 teaspoon freshly grated nutmeg
- •0.5 teaspoon salt
- •freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut acorn squash in half; roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Let squash cool for 20 minutes.
- Meanwhile, melt butter in a large skillet over medium heat; add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Mix in garlic, coriander, and nutmeg. Cook mixture 2 minutes more; remove the pan from heat.
- Spoon seeds and stringy middle out of squash; discard these. Spoon out flesh; chop into pieces and add to onion mixture; discard skins. Heat and stir squash mixture; season with salt and pepper. Serve hot.
Nutritional Facts
Per 4 servings
- Calories: 192
- Carbohydrate: 29g
- Fat: 9g
- Fiber: 5g
- Protein: 3g
- Sugar: 7g
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