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Serving: 1/2 squash (311 grams) Servings per recipe: 4 Calories: 136 (4 from fat) Fat: 0 grams (0 saturated fat, 0 trans fats) Cholesterol: 0 milligram Sodium: 9 milligrams Total carbohydrate: 36 grams (6 fiber, 10 sugar) Protein: 2 grams

 (It's also a good source of fiber, potassium and vitamins A and C.)

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Acorn squash with apples and cinnamon

Your home will be filled with the delicious aroma of apples and cinnamon as you bake this autumn side dish. (It's also a good source of fiber, potassium and vitamins A and C.)


2 medium acorn squash
2 medium baking apples, diced (such as Golden Delicious, Granny Smith or Gala)
1 tablespoon chopped onion
2 tablespoons chopped fresh parsley
1/2 teaspoon ground cinnamon


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut squash in half and scrape out seeds. Arrange squash in a baking dish.
  3. In a small bowl, combine apples, onion, parsley and cinnamon.
  4. Divide mixture evenly and fill each squash.
  5. Cover with foil or parchment paper.
  6. Bake for 40 to 50 minutes, or until squash is fork-tender.
  7. Serve hot.


Source: Allina Health Diabetes Education, Diabetes Tips and Recipes, 2003; Dialog: Living with Diabetes, volume 8, issue 3, fall 2007

First published: 10/29/2007
Last updated: 09/04/2012

Reviewed by: Allina Health's Patient Education Department