Yield: 8 servings 


  • 2 acorn squash (about 4 inches in diameter)

  • ¼ cup raisins

  • 2 Tablespoons sucralose no calorie sweetener

  • ¼ teaspoon ground cinnamon

  • 2 medium Fuji apples

  • 2 Tablespoons light butter


  1. Cover raisins with warm water and soak 20 minutes.

  2. Preheat oven to 3750

  3. Cut squash into quarters; remove seeds.

  4. Place squash on baking sheet.

  5. Spray inside of each squash quarter with cooking spray.

  6. Combine sweetener and cinnamon in small bowl; sprinkle squash quarters with half of cinnamon mixture.

  7. Bake 10 minutes.

  8. Cut apples into quarters; remove cores.

  9. Chop apples into ½ inch pieces.

  10. Drain raisins.

  11. Melt butter, add apples, raisins and remaining cinnamon mixture; cook and stir 1 minute.

  12. Top partially baked squash with equal amounts of apple mixture.

  13. Bake 30-35 minutes or until apples and squash are tender. Serve warm. 

Nutrition Information:

Calories: 87        Total Fat: 2 g         Saturated fat: 1g          Calories from Fat: 18         Carbohydrates: 20g    

Cholesterol: 4 mg     Protein: 1g          Sodium: 28mg             Fiber: 3g

NOTE: You can buy flaxseeds and grind in a coffee mill or blender. Flax seeds are an excellent source of Omega-3 fatty acids which may reduce the risk of heart disease.