TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 small acorn squash (about 1-1/4 pounds)
  • 1 mediumt tart apple, peeled and chopped
  • 1/4 cup chopped celery
  • 2 tablespoons raisins
  • 1 tablespoon brown sugar
  • 1/4 teaspoon pumpkin pie spice

Nutritional Facts

3/4 cup: 201 calories, 1g fat (trace saturated fat), 0mg cholesterol, 25mg sodium, 52g carbohydrate (26g sugars, 6g fiber), 3g protein


  1. Cut acorn squash in half lengthwise; remove and discard seeds and membranes. Place squash cut side down in a greased 11-in. x 7-in. microwave-safe dish. Microwave, uncovered, on high for 4-6 minutes or until almost tender.
  2. Meanwhile, in a small bowl, combine the apple, celery, raisins, brown sugar and pumpkin pie spice. Turn squash over; fill centers with apple mixture. Cover and microwave 3-4 minutes longer or until squash and apple filling are tender. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Fruity Acorn Squash in Cooking for One or Two Cookbook 2003, p232

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Reviewed Oct. 14, 2014

"amazing treat! I didn't have raisins on hand so I used dried blueberries instead. I will make this again when I pick up some raisins. can't wait :)"

Reviewed Oct. 12, 2014

"I made this in the oven and it was really good. I did put some butter in the halves at the beginning then later I added the apple, celery, raisins and spices about halfway through. Nice mixture of flavour and texture."

Reviewed Sep. 29, 2014

"Also used cranberries for a fall presentation."

Reviewed Mar. 17, 2014

"Delicious! This recipe was a good way to use up a couple lone apples. Will definitely be making this one again."

Reviewed Oct. 15, 2010

"I used pears instead of apples and dried cranberries instead of raisins. everyone loved the squash. the celery was a taste treat!"

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