PointsPlus Roasted Acorn Squash with Cumin and Pumpkin Seeds Recipe

PointsPlus Roasted Acorn Squash with Cumin and Pumpkin Seeds Recipe
Staff Writer
Roasted Acorn Squash with Cumin and Pumpkin Seeds
WeightWatchers.com
Roasted Acorn Squash with Cumin and Pumpkin Seeds

There’s nothing like the smell of caramelized sweet acorn squash to whet the appetite in the dead of winter. Smoky cumin and toasted pumpkin seeds bring some serious flavor to the table.

8
Servings
57
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/3 cup shelled pumpkin seeds or pine nuts
  • 4 medium-sized uncooked acorn squash, halved crosswise and seeded
  • Cooking spray
  • 1/8 teaspoon salt, or more to taste
  • 1/8 teaspoon freshly ground black pepper, or more to taste
  • 2 teaspoons cumin

Directions

Preheat the oven to 400 degrees.

Heat a heavy, large skillet over medium heat. Add the seeds and shake the pan constantly or stir the seeds to prevent burning. (Seeds are toasted when they look slightly golden and are aromatic.)

Place the acorn squash halves, cut side up, in a large baking dish or on a baking sheet. Coat with cooking spray. Season with the salt, pepper, and cumin.

Roast the squash until tender, about 30 minutes. Transfer to serving plates and sprinkle each half with about 2 teaspoons pumpkin seeds.

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Calcium, Ca
12mg
1%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
24mg
8%
Phosphorus, P
9mg
1%
Sodium, Na
8mg
1%
Water
1g
0%

Roasted Acorn Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Acorn Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.