Acorn Squash with Apple/Cranberry Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 medium sized honeycrisp peeled and thinly sliced1/4 cup brown sugar 1 Tbs. flour 1/4 tsp. nutmeg 1/2 tsp cinnamon1 Tbs unsalted butter¼ cup dried cranberries¼ cup chopped walnuts (optional)2 acorn (or small butternut) Squash
Preparation of Apple filling
Place apples, brown sugar, and spices in a pot and cook stirring occasionally for about 15 minutes or until apples are almost soft (test by piercing with a fork) . Add dried cranberries and optional walnuts and cook for an additional 5 minutes. Remove from heat.
May be made ahead and used later.
Preparation of The Squash.
Cut squash into two symmetrical halves.
Bake skin side up in a pan filled with 1” of water at 350 degrees for 30-45 minutes or until squash is soft (test by piercing with a fork after the first 30 mintes)
Remove from oven, and turn squash flesh side up, draining any water inside the squash-can leave water in the pan.
Fill the cavity with the Apple mixture, dot with butter, and return to oven for 15 minutes more to continue baking.
Serving Size: Makes 4-8 hearty servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Place apples, brown sugar, and spices in a pot and cook stirring occasionally for about 15 minutes or until apples are almost soft (test by piercing with a fork) . Add dried cranberries and optional walnuts and cook for an additional 5 minutes. Remove from heat.
May be made ahead and used later.
Preparation of The Squash.
Cut squash into two symmetrical halves.
Bake skin side up in a pan filled with 1” of water at 350 degrees for 30-45 minutes or until squash is soft (test by piercing with a fork after the first 30 mintes)
Remove from oven, and turn squash flesh side up, draining any water inside the squash-can leave water in the pan.
Fill the cavity with the Apple mixture, dot with butter, and return to oven for 15 minutes more to continue baking.
Serving Size: Makes 4-8 hearty servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 1.8 g
- Cholesterol: 3.9 mg
- Sodium: 6.6 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 4.3 g
- Protein: 1.2 g
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