Acorn squash peeling made easy. The deep grooves in acorn squash make it hard to peel. First, peel the bumps. Then, slice the squash between the grooves to make wedges. Remove the seeds from the wedges and peel the skin from the outside edge. You can then cut them to the size that you need for your recipe. This makes a good dish for a high fiber diet.
- 1 small acorn squash, about 6 inches in diameter
- 1 Granny Smith apple, peeled, cored and sliced
- 2 teaspoons trans-free margarine
- 2 tablespoons brown sugar
- In a small bowl, mix together the apple and brown sugar. Set aside.
- Pierce the squash several times with a sharp knife to let the steam escape during cooking. Microwave on high until tender, about 5 minutes. Turn the squash after 3 minutes to ensure even cooking.
- Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds. Fill the hollowed squash with the apple mixture.
- Return the squash to the microwave and cook until the apples are softened, about 2 minutes.
- Transfer the squash to a serving dish. Top each half with 1 teaspoon margarine and serve immediately.
A simple tip to help you get the most flavors out of your winter squash. Acorn Squash, a small winter squash, is the most widely available squash use. Acorn Squash is an excellent source of calcium. The best way to bring out the flavors of the acorn squash is by baking it. Baking the squash will release all the flavors.