Apricot Maple Acorn Squash Recipe

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Apricot Maple Acorn Squash
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Ingredients:

  • 1/3 cup water
  • 1/4 cup apricot jam
  • 2 tbsp maple syrup

Directions:

  1. Half and seed squash.
  2. Place cut sides down in baking pan and add water.
  3. Cover with foil and bake for 25 minutes at 400*.
  4. Drain. Turn cut sides up.
  5. Stir together apricot jam and maple syrup.
  6. Spoon into squash. Bake 35 minutes or until tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 160.56 Kcal (672 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 16.05mg 1%
Potassium 784.37mg 17%
Total Carbs 41.04g 14%
Sugars 15.39g 62%
Dietary Fiber 4.31g 17%
Protein 2.35g 5%
Vitamin C 25.5mg 43%
Iron 2.2mg 12%
Calcium 87.3mg 9%
Amount Per 100 g
Calories 60.58 Kcal (254 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 6.06mg 1%
Potassium 295.95mg 17%
Total Carbs 15.48g 14%
Sugars 5.81g 62%
Dietary Fiber 1.63g 17%
Protein 0.89g 5%
Vitamin C 9.6mg 43%
Iron 0.8mg 12%
Calcium 32.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 4
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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