Roasted Acorn Squash with Apple Walnut Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 whole acorn squash.25 cup walnuts.25 cup raisins1 large apple, peeled, chopped2 oz. toasted coconut2 T. cinnamon1/8 tsp ground cloves3 tsp. brown sugar2 T. olive oil1 tsp. fresh grated ginger root
Preheat oven to 375
Cut squash in half, clean, wipe with 1 T. olive oil.
Turn upside down on cookie sheet, roast 30 minutes. Edges should brown.
While squash if roasting, prepare filling:
Brown walnuts in 1T olive oil in skillet, set aside
Place apples and ginger root in same skillet, saute for 1 minute, add cinnamon and cloves, saute 4 more minutes. Add coconut, walnuts, raisins and sugar, toss and heat through about 1 minute. Remove from heat.
Flip squash over and fill evenly with prepared filling, sprinkle tops with parmesan cheese.
Cover tightly with aluminum foil and roast another 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SASSIGIRL01.
Cut squash in half, clean, wipe with 1 T. olive oil.
Turn upside down on cookie sheet, roast 30 minutes. Edges should brown.
While squash if roasting, prepare filling:
Brown walnuts in 1T olive oil in skillet, set aside
Place apples and ginger root in same skillet, saute for 1 minute, add cinnamon and cloves, saute 4 more minutes. Add coconut, walnuts, raisins and sugar, toss and heat through about 1 minute. Remove from heat.
Flip squash over and fill evenly with prepared filling, sprinkle tops with parmesan cheese.
Cover tightly with aluminum foil and roast another 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SASSIGIRL01.
Nutritional Info Amount Per Serving
- Calories: 223.7
- Total Fat: 12.7 g
- Cholesterol: 1.8 mg
- Sodium: 46.6 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 5.8 g
- Protein: 3.1 g
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