Creamy Acorn Squash Recipe - Allrecipes.com
Creamy Acorn Squash Recipe
  • READY IN hrs

Creamy Acorn Squash

Recipe by  

"I love acorn squash with butter and sugar, but since that doesn't go over very well with a low-fat, low-sugar diet I came up with this alternative. Feel free to adjust the seasonings to suit your individual tastes."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place squash cut-side down onto foil.
  2. Bake squash in preheated oven until tender when pierced with a fork, about 30 minutes. Remove from oven, and set aside to cool until cool enough to handle, about 15 minutes.
  3. Scoop the cooked squash into the bowl of an electric mixer. Add the cream cheese, then sprinkle with cinnamon, nutmeg, and brown sugar substitute. Beat until smooth, then scoop the squash mixture into a 2 quart baking dish and sprinkle with chopped walnuts.
  4. Return the squash to the preheated oven, and bake until hot, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2008

Yummy! I used fat-free cream cheese plus a heaping tbsp of low-fat sour cream to give it a little more richness since I eliminated the fat from the cream cheese. I also scooped it back into the shells to bake, but ended up with only enough mixture to fill three out of the four shells generously (forgot there's some empty space where the seeds used to be!) This would make a nice change from mashed potatoes, and if using a fat-free or lower fat version, I think it would be a healthier alternative...more fiber, vitamins, etc. I will definitely make this again!

 
Most Helpful Critical Review
Jun 14, 2011

I started out by making this recipe as directed, but when I tasted it, the tang from the cream cheese was just overwhelming, so I added a significant amount of extra brown sugar. I also used pecans instead of walnuts. Even with those changes it still wasn't a winner for our family. I won't be making this again. Sorry!

 

7 Ratings

Oct 22, 2008

Excellent! I used the full-on fat and sugar ingredients because I have a full figure to maintain, but otherwise followed the directions exactly. I also took the previous reviewers' suggestion of putting the creamed squash back into the squash shells - pretty cute. This turned out a little 'soupier' than I imagined - which made me think of...soup! This recipe could easily be tweaked into a kickass sqaush soup - think I'm gonna do it! Thanks Laurie - another good one! ;)

 
Oct 18, 2008

using orange juice during initial prebake of squash adds some citrus flavor. Adding apples to the bakes also added some nice some flavor and substance.

 
Jan 23, 2008

Very tasty way to do acorn squash, which my kids and I just love! I didn't use the low-fat cream cheese because I've never found it to bake/cook well, and instead of returning the squash to a baking dish, I scooped it back into the shells (I had deliberately left them 1/2" thick so they'd hold up). Tasted and looked great!

 
Jun 10, 2013

I felt this had an odd taste, maybe due to the splenda or nutmeg? I would make it again with real sugar and no nutmeg, or maybe use honey instead of sugar.

 
Sep 07, 2013

I modified the recipe replacing the cream cheese with 1/4 cup drained non-fat Greek yogurt per squash. Yum.

 

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Nutrition

  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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