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Baked Acorn Squash with Salmon Mousse


  • 1 Acorn squash
  • 1 salmon fillet
  • 1 tsp lemon juice
  • 1/2 tsp roasted cumin powder
  • 2 green onions chopped greens included
  • 2 thai green chilies chopped
  • 3 tbs goat cheese with dill
  • 3 tbs fat free yogurt
  • a little salt if needed


  1. Cut the squash into two and bake in a 400*F oven for about 25- 30 minutes (keep it cut side down)
  2. Once the squash is cooked and browned , remove from oven and allow to cool.
  3. Poach the salmon and let it cool. Once it is cool to touch blend with a pinch of salt in a mixer.
  4. In a bowl add the cumin, goat cheese, yogurt, green onions and chilies and add the Salmon in.
  5. Fold it all in and add the lemon juice and mix.
  6. To serve - put the mousse in the cooked acorn cups and serve with a light salad of watercress and radishes.