Creamy Acorn Squash

Creamy Acorn Squash

Laurie Gonzales 6

"I love acorn squash with butter and sugar, but since that doesn't go over very well with a low-fat, low-sugar diet I came up with this alternative. Feel free to adjust the seasonings to suit your individual tastes."

Ingredients 1 h 45 m {{adjustedServings}} servings 161 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place squash cut-side down onto foil.
  2. Bake squash in preheated oven until tender when pierced with a fork, about 30 minutes. Remove from oven, and set aside to cool until cool enough to handle, about 15 minutes.
  3. Scoop the cooked squash into the bowl of an electric mixer. Add the cream cheese, then sprinkle with cinnamon, nutmeg, and brown sugar substitute. Beat until smooth, then scoop the squash mixture into a 2 quart baking dish and sprinkle with chopped walnuts.
  4. Return the squash to the preheated oven, and bake until hot, about 20 minutes.
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Reviews 7

  1. 7 Ratings


Excellent! I used the full-on fat and sugar ingredients because I have a full figure to maintain, but otherwise followed the directions exactly. I also took the previous reviewers' suggestion of putting the creamed squash back into the squash shells - pretty cute. This turned out a little 'soupier' than I imagined - which made me think of...soup! This recipe could easily be tweaked into a kickass sqaush soup - think I'm gonna do it! Thanks Laurie - another good one! ;)

Christine Boutwell Mita

Yummy! I used fat-free cream cheese plus a heaping tbsp of low-fat sour cream to give it a little more richness since I eliminated the fat from the cream cheese. I also scooped it back into the shells to bake, but ended up with only enough mixture to fill three out of the four shells generously (forgot there's some empty space where the seeds used to be!) This would make a nice change from mashed potatoes, and if using a fat-free or lower fat version, I think it would be a healthier alternative...more fiber, vitamins, etc. I will definitely make this again!


using orange juice during initial prebake of squash adds some citrus flavor. Adding apples to the bakes also added some nice some flavor and substance.