Healthy Recipes for Acorn Squash

Squash is an excellent source of vitamins and fiber. I know, I know most kids will turn up their noses at this like mine did. However, once they become adults they might actually grow to like it! I bow my head in thanks that the fight is over regarding "food issues." They still have their "ickies" that they won't eat, but those are few and far between. I don't have to hassle them anymore just to get them to try it and see if they like it. My grandchildren are fabulous at trying something then giving an opinion as to whether they like it or not. I don't push food at them. They are free to make a choice. I might not agree with their choice but I don't have to worry, I'm just the grandma. It's their moms job to guide them down the right path food and otherwise.

Baked Acorn Squash:
2 acorn squash
1/4 cup butter, melted
1 cup unsweetened, drained crushed pineapple
3 Tbsp honey
1 tsp cinnamon

Split squash lengthwise; scoop out seeds. Place cut side down in a greased dish andd bake, uncovered, for 30 minutes at 350 degrees. Remove from oven and brush with melted butter. Combine remaining butter with pineapple, honey and cinnamon and fill each squash with the mixture. Bake, uncovered, another 25 - 30 minutes or until tender.

Maple Glazed Acorn Squash:
1 acorn squash
4 Tbsp butter, melted
2 Tbsp pure maple syrup
1/2 cup broken or chopped walnuts

Cut squash in half lengthwise, scoop out seeds and bake, cut side down, for 30 minutes at 350 degrees. Remove from oven, cool slightly, and slice. Pour remaining ingredients over squash and bake, covered, at 350 degrees for 30 minutes more.

Creamed Squash:

4 cups already cooked squash (your choice)
1 onion
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter or margarine
1 cup milk
2 Tbsp wholegrain flour
1/2 cup unhulled sesame seeds

Mix squash, onion, salt, pepper and butter. Stir milk and flour together with a fork or wire whisk making sure there are no lumps of flour left. Add to squash mixture. Heat until bubbly, then add sesame seeds. Continue cooking and stirring for 1 more minute, then serve.

Stuffed Acorn Squash:

2 acorn squash
1 lb cooked, ground sausage
1 cup chopped, unpeeled apples
2 eggs
1/2 cup water
1/4 cup currants
2 Tbsp chopped onion
2 Tbsp chopped green pepper
2 Tbsp chopped celery
1 Tbsp parsley
1 Tsp sage
Salt and Pepper to taste

Halve squash crosswise and remove seeds. Slice across the bottom of each piece just enough that the squash will sit squarely in the baking dish. Brown sausage and drain; combine all other ingredients and season to taste with salt and pepper. Stuff squash and bake leftover stuffing in a casserole dish, pouring 1/2 cup additional water over the top. Bake, covered, for 1 hour at 350 degrees. Or, cover with plastic wrap and microwave on high for 12-15 minutes, until squash is tender.