I have a little acorn squash sitting in the fridge, waiting to to cooked and ate.Thing is, I have never cooked one. Should I nuke it or bake it in to oven? what would be a good low carb topping for it? I ate cranberry sauce on it when I was doing the "Low Fat" Diet,long,long ago.

I always thought acorn squash was a bit too high in carbs for me to enjoy - it's about 15 grams per cup. But, if you're going to eat it and want low carb toppings, I'd suggest cooking it and mashing it with butter and cream. Just my 2 cents.

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Back again in 2005
199/179/130

I love acorn squash and especially butternut squash.

I cut them open and scoop out the seeds, then peel it and chop it into one inch cubes. Put it in a pan with a little water and steam it until it is fork tender.

I then drain it and put it in a corning ware dish and sprinkle it with Splenda, drizzle with some melted butter and a pinch of salt.

I usually make it ahead and heat it through in the microwave just before serving.

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"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

I tried the recipe from the Atkins site. Cut Acorn squash in quarters, bake in the oven until tender then drizzle with LC maple syrup and sprinkle with cinnamon or nutmeg.

I loved it this way. It was kind of like a veggie and a dessert. It is a bit higher on the carb ladder so it is something you may want to add in after you have been on OWL for a while.

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Libby

2004 174/142/138

Begin Again 2007

164/159/142

thanks for the suggestions, they all sound good. since I like them a little sweet I think I will go with the low carb syrup,butter and a little cinnimon. I agree they are pretty high in carbs, but it is a little bitty one and I will share with my hubby. They are just loaded with vitamins and other good stuff.

I found them to cook up just fine in the microwave. Just cut in half, clean out the seeds and cook them on high for 10 minutes or until cooked.

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261/226/215?
Started Atkins on 6/12/03