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Apple Stuffed Squash

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Submitted by jt2001

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 2
ACORN ACORN ACORN SQUASH
halved, seeded *
1 15
TABLESPOON ML BUTTER
or margarine, melted
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CINNAMON
ground
2 473
CUPS ML BROWN RICE
(cooked in chicken broth)
1 237
CUP ML APPLESAUCE
unsweetened
½ 118
CUP ML CELERY
chopped
½ 118
CUP ML PECANS
chopped toasted
¼ 59
CUP ML BROWN SUGAR
packed *
½ 2.5
TEASPOON ML ONION POWDER
½ 2.5
TEASPOON ML GINGER
ground
4 4
SMALL SMALL APPLES
wedges *

Directions

Place squash cut-side down in shallow baking pan. Bake at 350℉ (180℃) for 30 minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon.

Combine rice, applesauce, celery, pecans, brown sugar, onion powder, and ginger. Fill squash evenly with rice stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 490 28% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 185mg 8%
Total Carbohydrate 27g 27%
Dietary Fiber 6g 22%
Sugars g
Protein 18g
Vitamin A 3% Vitamin C 23%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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