Roasted Acorn Squash Bowls with Spinach and Pomegranate

Roasted acorn squash 3Recipe by Charna Sheinfeld, Nutrition Intern


2 acorn squash
2 teaspoon olive oil
2 teaspoon maple syrup
4 cups spinach leaves, chopped
1/4 teaspoon salt
4 tablespoons pomegranate seeds


  1. Preheat oven to 400 degrees.
  2. Slice the acorn squash in half and scoop out the seeds.
  3. Mix 1 teaspoon olive oil and 1 teaspoon maple syrup together.
  4. Brush the oil-maple mixture lightly on the insides of the 4 squash bowls.
  5. Roast in oven for 40-50 minutes until tender.
  6. Meanwhile, heat remaining 1 teaspoon olive oil in a sauté pan.
  7. Add chopped spinach leaves and sauté for 5-7 minutes until soft. Add salt.
  8. When squash is ready, remove from oven.
  9. Divide spinach amongst the 4 squash halves.
  10. Top each squash bowl with 1 teaspoon pomegranate seeds.
  11. Drizzle with remaining 1 teaspoon maple syrup.

Serving Size: 1/2 acorn squash
Yield: 4 servings
Nutrition Facts: 

Calories: 130
Total Fat:  2.5 gm
Saturated Fat: 0 gm
Monounsaturated Fat: 1.5 gm
Polyunsaturated Fat: 0 gm
Cholesterol: 0 mg
Protein: 3 gm
Carbohydrate: 28 gm
Dietary Fiber: 4 gm
Sodium: 180 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C. • (516) 486-4569


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