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Stuffed Acorn Squash

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Recipe

 

Yield

2 servings

Prep

30 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 Sm acorn squash
1 lb
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¼ cup celery
chopped
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¼ teaspoon salt
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¼ teaspoon cinnamon
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1 slice raisin bread slices
cubed
*
6 ounces ground pork
or turkey
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¼ cup onions
chopped
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¼ teaspoon curry powder
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½ cup applesauce
unsweetened
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Ingredients

Amount Measure Ingredient Features
1 Sm acorn squash
1 lb
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59 ml celery
chopped
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1.3 ml salt
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1.3 ml cinnamon
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1 slice raisin bread slices
cubed
*
173.4 ml/g ground pork
or turkey
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59 ml onions
chopped
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1.3 ml curry powder
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118 ml applesauce
unsweetened
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Directions

Spray a 10 x 6 x 2" baking dish with Pam. Halve squash; discard seeds.

Place squash, cut side down, in baking dish.

Bake, uncovered, in 350℉ (180℃) oven 50 minutes.

Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion until meat is no longer pink and vegetables are tender. Drain off fat. Stir in salt, curry powder, and cinnamon; cook 1 minute more. Stir in applesauce and bread cubes.

Turn squash cut side up in dish. Place stuffing in squash halves.

Bake uncovered, 20 minutes more.

MICROWAVE DIRECTIONS:

Place squash, cut side down in a 10 x 6 x 2" microwave-safe baking dish.

Micro-cook on 100% power (high) for 6½ to 6½ minutes or until tender. Set aside.

In a 1 qt casserole cook turkey, celery, and onion, covered, on high for 2 to 3 minutes or until turkey is no longer pink, stirring twice. Drain.

Stir in curry powder, salt, and cinnamon. Cook 30 seconds more. Stir in applesauce and bread cubes. Spoon into squash halves.

Cook, uncovered, on high for 3 to 4 minutes or until heated through.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 28655% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 368mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 44g
Vitamin A 2% Vitamin C 26%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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