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Apple Filled Squash Halves

 

15

Yield

4

servings

Prep

30

min

Cook

90

min

Ready

120

min

Trans-fat Free
 

Ingredients

2 each acorn squash
*
1 pound ground beef, lean
1 ½ teaspoons salt
½ teaspoon cinnamon
2 cups apples
pared, chopped
*
¼ cup raisins, seedless
1 x salt
*
4 tablespoons brown sugar
packed
2 tablespoons margarine
or butter, melted

Directions

Heat the oven to 400℉ (200℃). Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of ¼ inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.

While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1½ teaspoons of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is ¼ inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tablespoon of brown sugar on each. Drizzle with the melted butter.

Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot.

NOTE: You can substitute a combination of ½ lb lean ground beef and ½ lb of bulk pork sausage for the 1 lb of lean ground beef.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 36045% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 1051mg 44%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 58g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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