Creamy Acorn Squash

Creamy Acorn Squash

7
Laurie Gonzales 6

"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

1 h 45 m servings 161 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 pec...

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...

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 th...

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.

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 b...

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 pec...

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.

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