I managed to find myself a can of my favourite baked beans at Bulk Barn the other day (while picking up bits and pieces for my bake sale blitz!) and I got myself an acorn squash today at the orchard with a view to stuff it in some way. There are only two ways I'll eat that particular plant: "fries" (AKA oven sticks) or stuffed with something tasty. This way is a winner, for sure!
Well, I must be off, the oven's buzzing!
Low - Sugar Stuffed (Inter) Holiday Squash
1 (15 oz) raw acorn squash
12 medium Brussels sprouts, chopped
1 (415 g) can vegetarian baked beans in tomato sauce (I loooove the British Heinz)
2 tbsp low-sugar barbecue sauce
1/2 tsp black pepper
1 tbsp sugar-free syrup
2 tbsp water
- Preheat oven to 350F.
- Halve squash lengthwise, scooping out seeds. Place on a lined baking sheet.
- Combine remaining ingredients in a bowl.
- Divide evenly among the hollows of the squash halves.
- Bake 50 to 60 minutes, until tender and gooey, covering halfway through with tin foil.
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 914.7 mg
Total Carbs: 63.3 g
Dietary Fiber: 15.6 g
Protein: 15.2 g