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Home > Spring greens with winter squash

Spring greens with winter squash

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 10 Minutes
Total Time 20 Minutes
Difficulty Intermediate
Main Ingredient Acorn Squash
Category Vegetables
Meal Breakfast; Lunch; Dinner
Type Main Dish
Subtype Salad
Cuisine American
Cook Method Roasting
Diet Low Calorie; Low Fat; Low Cholesterol; Low Sodium; Heart Healthy; Vegetarian; Vegan; Gluten Free


  • 2 small acorn squash (about 2 pounds total)

  • 2 tablespoons brown sugar 

  • 2 tablespoons trans-free margarine or olive oil 

  • 4 cups leaf lettuce (red leaf, oak leaf, butterhead, Bibb or a mixture)

  • 2 tablespoons sunflower seeds 

  • 4 teaspoons honey 



  • Pierce with a fork and cook each squash in a microwave on high until tender, about 5 minutes. Turn them over after 3 minutes for even cooking.

  • Cut each squash in half and remove the seeds from centers. Scrape out the flesh and add to a mixing bowl to measure about 2 cups of pulp.

  • Add the brown sugar and margarine to the squash and mix until smooth. Allow to cool.

  • Divide the greens onto plates and top with the squash mixture, sunflower seeds, and honey. Serve immediately.


Nutrition (per serving)

  • Calories: 145cal

  • Total fat: 4g

  • Saturated fat: 0g

  • Monounsaturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 135mg

  • Carbohydrate: 27g

  • Fiber: 5g

  • Protein: 2g