SQUASH*****Roasted Squash with Brown Sugar, Bleu Cheese and Pumpkin Seeds

By Unblond1

01/12/17 - VVG. Dan loved it and I liked it too so it's a win-win

Ingredients

• 1 medium Acorn or Dumpling or similar squash, halved and seeded
• 2 tablespoons unsalted butter
• 1 tablespoon + 1 teaspoon Splenda Brown
• 40 grams bleu cheese of choice, crumbled
• 20 grams spiced pumpkin seeds (whatever's on hand - pecans would be good too)

Details

Servings 2

Preparation

Step 1

If making for a weeknight meal, halve and clean the squash on the weekend and put in the crisper in a ziplock bag.

Preheat the oven to 400.

Put the squash halves into individual dishes (the terra cotta round ones work well). Put a tablespoon of butter in each along with a tablespoon of Splenda in Dan's and a teaspoon in mine. Sprinkle both with salt and pepper and a pinch of cayenne or chili powder for mine and a grind or two of cinnamon for Dan's.

Bake uncovered for about an hour and up to an hour and 15 minutes, until very tender, brushing the edges once or twice with the mixture inside.

Remove from the oven and allow to cool for 2 or 3 minutes then divide the bleu cheese and the pumpkin seeds between the two halves and serve at once.

Calories 329.7
Total Fat 22.8 g
Saturated Fat 11.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.3 g
Cholesterol 51.1 mg
Sodium 275.2 mg
Potassium 751.5 mg
Total Carbohydrate 28.8 g
Dietary Fiber 4.3 g
Sugars 4.3 g
Protein 7.8 g