Roasted Acorn Squash with Apple Walnut Filling

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Acorn Squash with Apple Walnut Filling calories by ingredient


Introduction

A very satisfying dish full of Fall flavor. This is a great main course served intact or the squash could be scooped out after roasting (filling removed), mashed and served with the apple filling separately. A very satisfying dish full of Fall flavor. This is a great main course served intact or the squash could be scooped out after roasting (filling removed), mashed and served with the apple filling separately.
Number of Servings: 4

Ingredients

    2 whole acorn squash
    .25 cup walnuts
    .25 cup raisins
    1 large apple, peeled, chopped
    2 oz. toasted coconut
    2 T. cinnamon
    1/8 tsp ground cloves
    3 tsp. brown sugar
    2 T. olive oil
    1 tsp. fresh grated ginger root

Directions

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.