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Cranberry-Stuffed Acorn Squash

Cranberry-Stuffed Acorn Squash

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Submitted by takarasun

I added a little bit more honey, and the stuffed squashs were yummy.

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 2
MEDIUM MEDIUM ACORN SQUASH *
1 1
EACH EACH APPLES
chopped
½ 118
CUP ML CRANBERRIES
fresh or frozen, chopped
1 1
EACH EACH ORANGES
peeled and chopped
½ 2.5
TEASPOON ML CINNAMON
ground
2 3E+1
TABLESPOONS ML HONEY
(or other sweetener)
1 5
TEASPOON ML SALT
or to taste

Directions

Cut the squash in half and remove the seeds.

Combine the remaining ingredients, except the honey (or sweetener).

Fill the squash with the mixture.

Drizzle the honey (or sweetener) over the squash.

Place in a baking pan.

Cover with aluminum foil or a lid and bake for 25 minutes in a 400℉ (200℃) oven.

Remove the foil and continue baking until the squash is tender, about 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 69 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 34%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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