150 Calorie Pumpkin Butter & Maple Stuffed Acorn Squash

I had half of an Acorn Squash left from when I made my 200 Calorie Apple & Chicken Sausage Stuffed Acorn Squash - so I decided to use the other half to make a dessert!

Instead of cooking the squash with butter and sugar I thought I would make it healthy by baking it and then adding my Skinny Pumpkin Butter and Sugar Free Maple Syrup!

This was a great Autumn dessert - it's only 150 calories, and it is gluten free, dairy free & vegan!

Recipe:

1 half of an Acorn Squash - 115 calories

4 tablespoons Skinny Pumpkin Butter - 24 calories

1/8 cup Sugar Free Maple Syrup - 10 calories               

= 149 calories

1. Preheat the oven to 400 degrees

2. Fill a baking dish with about 1/2 inch of water, cover with aluminum foil

3. Bake for 30 minutes at 400 degrees

4. Remove from oven, fill with pumpkin butter and drizzle maple syrup over the top

5. Enjoy while still warm!

Skinny Pumpkin Butter (165 Calories for a Whole Jar!)

I picked up some Pumpkin Butter from the Apple Holler - it was soooo sweet, and 40 calories per tablespoon. I checked out the ingredients and thought to myself "Hey, I could make this"

My version didn't use any refined sugar - all you need is Stevia, Sugar Free Maple Syrup, Apple Sauce, Pumpkin and Spices!

Pumpkin Butter is great on fruit, toast, bagels, pancakes, oatmeal, or anything else you want to add a Fall twist to!

This Pumpkin Butter is Gluten Free, Dairy Free, Vegan - and it has less than 6 calories per tablespoon!

Recipe: (Makes one large jar, or about 28 tablespoons)

1 can Pumpkin - 120 calories

1/4 cup Unsweetened Apple Sauce - 25 calories

1/4 cup Stevia

1/4 cup Sugar Free Maple Syrup - 20 calories

Cinnamon, Allspice, Cloves and Ginger to taste(or Pumpkin Pie Spice)        

= 165 Calories for entire jar - or 5.8 calories per tablespoon

1. Mix together all ingredients, add to saucepan

2. Bring mixture to a boil

3. Reduce heat, allow mixture to simmer for 35-40 minutes, cover with lid ajar, stirring occasionally

4. Remove from heat, secure lid on saucepan and let rest for 5 minutes

5. Pour into jar and allow to cool - Store in refrigerator!