2 tsp. unsalted butter (Core use olive oil)
1/2 cup onion, chopped
1 cup apples, peeled and chopped
1 tsp. fresh lemon juice
1/2 tsp. dried thyme leaves
1-1/4 lbs. acorn squash, washed and cut in half lengthwise
Preheat oven to 375°F. Melt butter in a heavy nonstick skillet over medium
heat. Sauté onions 3-4 minutes, until tender. Remove from heat and stir next 3 ingredients. Season with salt and pepper to
Divide apple filling among squashes. Arrange squash halves in a baking dish.
Add 1/2 inch water and cover dish tightly with foil. Bake 1 hour, or until squash is tender. Do not undercook.
Core Recipe; 2 points on Flex
Per serving: calories 103, fat 2.3g, 18% calories from fat, cholesterol 5mg,
protein 1.5g, carbohydrates 22.3g, fiber 3.4g, sugar 9.0g, sodium 5mg,
Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.4, Bread: 0.0, Lean
meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0