You can use butternut or acorn squash in this recipe.

Serves 4

Ingredients:

  • 2 small acorn squash (about 2 pounds total)
  • 2 tablespoons brown sugar
  • 1 tablespoon trans-free margarine or olive oil
  • 4 cups leaf lettuce, such as spring mix
  • 2 tablespoons sunflower seeds
  • 4 teaspoons honey

Directions:

Pierce the squash several times with a sharp knife to let the steam escape during cooking. Microwave each squash 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. Remove the pulp of the squash and put into a mixing bowl. Repeat with the second squash. There should be about 2 cups of pulp. Sprinkle squash with the brown sugar and add the margarine. Mix until smooth. Set aside to cool slightly.

Divide the lettuce among 4 salad plates. Top each with 1/2 cup of the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey. Serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 cup greens topped with about 1/2 cup squash
  • Total carbohydrate: 35 g
  • Dietary fiber: 4 g
  • Sodium: 54 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 2 g
  • Total fat: 5 g
  • Cholesterol: 0 mg
  • Protein: 3 g
  • Calories: 197
  • Fats and oils: 1
  • Nuts seeds and dry beans: 1/2
  • Vegetables: 2
  • Sweets: 1
  • Carbohydrates: 1
  • Fats: 1
  • Sweets: 1
  • Fats: 1
  • Nonstarchy vegetables: 1
  • Starches: 1
  • Sweets desserts and other carbohydrates: 1
Last Updated: 2013-06-01
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