- Preheat the oven to 400 degrees.
- Wash and split the acorn squash in half lengthwise. Scoop out the seeds and discard them. Optional – score in the inside flesh of the squash so that it holds the liquids well.
- Slightly melt the butter in the microwave and smear half of it on each half of the acorn squash’s insides. Sprinkle some salt to taste. Put half of the sugar-free maple syrup and brown sugar in each one. They will tend to pool at the bottom of each “bowl” – that’s fine… you’ll be spreading it around once the dish is complete.
- Put the squash halves in a baking dish and add some water to the bottom, approximately 1-inch. Bake covered for approximately an hour or until flesh is tender. Take them out and spoon the liquids all around the flesh again.
- Serve and enjoy!
TIP: I eat the orange flesh, but not the outer green skin. My caveman Mike on the other hand, eats the whole thing… skin and all!
Here are links to natural sweeteners for this recipe: