Autumn Stuffed Acorn Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 444.6
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.6 mg
  • Total Carbs: 64.9 g
  • Dietary Fiber: 10.5 g
  • Protein: 10.1 g

View full nutritional breakdown of Autumn Stuffed Acorn Squash calories by ingredient
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Number of Servings: 4


    2 acorn squash
    1 tsp extra virgin olive oil
    medium tart apple, peeled, cored and diced
    1/2 small onion, finely chopped
    1/2 cup chopped mushrooms
    1/2 celery stalk, diced
    1/2 tsp dried thyme
    1/2 tsp oregano
    1/2 tsp dried sage
    1 cup of prepared quinoa
    1/2 cup dried apricots, chopped
    1/4 cup raisins or dried cranberries
    1/4 cup apple cider
    1/4 cup chopped walnuts


Pierce acorn squash all over with a knife or a fork and microwave on high for 2 minutes. Remove from microwave oven and let rest for 1 minute. Cut squash in half from top to bottom (rather than crosswise). Scoop out seeds and membranes.

Place squash halves two at a time cut side down in a large microwavable baking dish. Add a 1/4 cup of water, then cover with plastic wrap. Microwave on high for 5 minutes. Repeat with other two halves. Cool and set aside.

Preheat oven to 350 degrees.

In a medium skillet, heat oil on medium heat. Sauté apples, onion, mushrooms, celery for 2-3 minutes. Sprinkle thyme, oregano and sage. Stir in cooked quinoa, apricots, raisins and walnuts. Add apple cider, cook until apple cider is almost evaporated.

Place cooled squash on a large nonstick cookie sheet. Spoon stuffing into squash cavities. Bake for 20 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user KNITITORQUITIT.

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Member Ratings For This Recipe

  • No thanks... no one in my family was able to eat this and we can tolerate a lot. Too many flavors all together. Can't decide if it should be sweet or savory. - 9/28/08

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