How to eat acorn squash?

I use to cut it in half, take out the seeds then put in butter, brown sugar and then sprinkle it with cinnamon. Then grill it for about 45 minutes. Now that I am on here I will have to cut down on the butter and the sugar. When you cut it in half go from stem to the bottom not across the middle.

cut in half and scoop out the inside so it's like two bowls.
microwave for 10-15 minutes until soft, adding water or broth as needed.
meanwhile, chop and sautee onions, bell peppers, and spinach.
add pre-cooked rice to veggie mix so it gets a little crispy, if desired. you could also add an egg here.
when the squash is done, mound veggie mix in the bowl part, sprinkle with salt, pepper, smoked paprika, and parmesan cheese, and broil until top is crispy.
dinner!

Spaghetti Squash is AMAZING -- I'm a college student with no time, so I tend to cook mine in the microwave.

Cut the squash in Half, and scoop out all the seeds and "pulp"

Rinse and lay face down on a microwave-safe plate.

Microwave on HIGH for 8 minutes

LET SIT IN MICROWAVE for 5 Minutes

Use a fork to scrape out

Top with sauteed veggies and your favorite sauce!

Spaghetti Squash doesn't "spaghetti" for me, I guess I do it wrong.

But, Acorn squash is awesome- Wash, cut in half, if the seeds are big, scoop them out, Oven at 300 degree- put them on the cookie sheet cut side down, for 30 min. Take them out and sprinkle, salt, pepper, and Worcestershire sauce, or Balsmic vinegar... Pop in the oven with the cut sides down again, for another 15 minutes... they should be soft to the fork on the outside, that's how you know they are done... easy peasy, and around 135 calories, for 2 halves!!!

Spaghetti Squash is AMAZING -- I'm a college student with no time, so I tend to cook mine in the microwave.

Cut the squash in Half, and scoop out all the seeds and "pulp"

Rinse and lay face down on a microwave-safe plate.

Microwave on HIGH for 8 minutes

LET SIT IN MICROWAVE for 5 Minutes

Use a fork to scrape out

Top with sauteed veggies and your favorite sauce!

WINNER - Best solution for ease and time.

I use a little marinara sauce, 1/4 cup per half

You can do the same with acorn, I finish mine with a couple sprays of no cal butter

I just made some last night and it was *delicious* - first time I ever cooked it! Have leftovers for lunch today. Can't wait!

I found the original recipe that inspired this dish on the Martha Stewart site here: http://www.marthastewart.com/314820/wild-rice-stuffed-squash?czone=food/produce-guide-cnt/produce-guide-fall

I cut in half, scooped out seeds, brushed with olive oil, and then put face down in a baking dish. I covered with foil and roasted it high (450 degrees) for about 40 minutes.

While it was in the oven, I used 1Tbl Olive oil, and sauteed a shallot and 2 cloves of garlic until soft. I added 1/2 tsp ground sage and moved around the pan for another minute or so. I added a box of the Near East wild rice mixture plus 1 and 3/4 cups vegetable stock, and some salt and pepper. I brought to a boil, and then covered and simmered on low for about 30 minutes. I cooked up 8 oz of bulk pork sage sausage and crumbled it up. When the rice was done, I added the pork, plus 1/3 cup chopped pecans and 1/3 cup chopped dried apricots. I sprinkled the squash with some salt and pepper, and then I scooped the rice mixture into the hollow middles of the squash (I cooked 2 squash, so divided the rice 4-ways).

All told, my version came out to: 433 cal, 49 carbs, 22 fat, 15 protein. Sure you could cut the sausage...but it makes it so yummy! You could also choose a lower fat sausage option.