Creamy Acorn Squash

Rating: 3.9 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

By Laurie Gonzales
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place squash cut-side down onto foil.

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  • 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.

  • 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.

  • Return the squash to the preheated oven, and bake until hot, about 20 minutes.

Nutrition Facts

Per Serving:
160.6 calories; 4.6 g protein; 19.6 g carbohydrates; 15.9 mg cholesterol; 87.9 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

SunnyByrd
Rating: 4 stars
10/23/2008
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! ;) Read More
Helpful
(16)

Most helpful critical review

cliffennifer1
Rating: 2 stars
06/15/2011
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! Read More
Helpful
(4)
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SunnyByrd
Rating: 4 stars
10/23/2008
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! ;) Read More
Helpful
(16)
SunnyByrd
Rating: 4 stars
10/23/2008
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! ;) Read More
Helpful
(16)
ChristineM
Rating: 5 stars
02/03/2008
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! Read More
Helpful
(14)
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kepera
Rating: 4 stars
10/18/2008
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. Read More
Helpful
(11)
Suze Knisley
Rating: 4 stars
01/23/2008
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! Read More
Helpful
(10)
cliffennifer1
Rating: 2 stars
06/14/2011
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! Read More
Helpful
(4)
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Glenn Heck
Rating: 5 stars
09/07/2013
I modified the recipe replacing the cream cheese with 1/4 cup drained non-fat Greek yogurt per squash. Yum. Read More
Helpful
(1)
Allrecipes Community
Rating: 3 stars
06/11/2013
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. Read More
Helpful
(1)
KLF
Rating: 3 stars
03/05/2017
I made the recipe as stated. It was way too sweet! Next time I would add only a tenth of the sugar. Sweeten to Taste! Read More
Mikehalski
Rating: 5 stars
11/11/2019
Everyone loved it great flavor. Repacked the hollowed our shells with the blended mixture for reheating and serving great presentation. Read More
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