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  • ½ small acorn squash
  • 2½ oz fat free cheese, cubed or shredded
  • cinnamon (to taste)
  • black pepper (to taste)

1 dairy AND 1 carb per serving


  1. Preheat oven to 350°.
  2. Cut squash in half length-ways and scoop out the seeds. Cover 2nd half in plastic wrap and save for another recipe.
  3. Put the squash cut side down on a parchment lined cookie sheet.
  4. Place in the oven for approx 30-40 minutes or until the squash is soft.
  5. Remove from the oven and turn (Careful, it will be hot); if it doesn't sit flat on the cookie sheet, you may need to trim enough off the bottom so it does.
  6. Fill the cavity with 2½ oz cheese & sprinkle with pepper and cinnamon.
  7. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted.
  8. Remove from the oven and let cool for approx 5-10 minutes.
  9. You may either eat out of the shell or, using a large spoon, scoop the squash and cheese out.

∞ Remember: You still need to add 1 serving of your favorite vegetable.