Serves 4

 

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

aluminum foil

 

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 taste.

 

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