Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 240
  • Fat:
  • 6 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 15 mg
  • Sodium:
  • 218 mg
  • Carbohydrate:
  • 49 g
  • Fiber:
  • 6 g
  • Protein:
  • 2 g

Fruit-Stuffed Acorn Squash

Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware

SERVINGS

4

CATEGORY

Side Dish

METHOD

Baked

PREP

15 min.

COOK

70 min.

TOTAL

85 min.

INGREDIENTS

  • 2 medium acorn squash
  • 1/4 teaspoon salt
  • 2 cups chopped unpeeled tart apples
  • 3/4 cup fresh or frozen cranberries
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

DIRECTIONS

Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender. Yield: 4 servings.

Printed from tasteofhome.com Oct 6, 2008

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