Pumpkin Pie Acorn Squash


  • 1 acorn squash
  • 1 Tbsp canola oil
  • 2 Tbsp brown sugar
  • 1/2 tsp pumpkin pie spice
  • 2 Tbsp pecans
  • to taste salt
Pumpkin Pie Acorn Squash
Total Time: 1 hour


Servings: 2 servings

214 calories; 12.2 g fat; 1 g saturated fat; 0 mg cholesterol; 85.5 mg sodium; 28.1 g carbohydrate; 3.9 g fiber; 4.7 g sugar; 2.4 g protein


Preheat oven to 350°F.

Cut squash in half. Scrape out and discard seeds.

Place squash, cut side up, on a baking sheet and brush with oil.

Sprinkle with sugar, pumpkin pie spice, pecans and salt.

Bake for 45–55 minutes, or until squash is tender.