Ingredients for Acorn Squash With Cranberry Stuffing
- acorn squash
- chopped onion
- chopped celery
- salt
- pepper
- allspice
- diced apple
- 2 tablespoons apple juice
- cranberries
- raisins
- brown sugar
- bread cubes
- nuts
- cooking spray
- a few drops almond extract (optional)
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How to Make Acorn Squash With Cranberry Stuffing
- Preheat oven to 350°F (175°C). Halve the acorn squash lengthwise and scoop out the seeds and stringy pulp.
- Lightly coat the cut sides of the squash with cooking spray.
- Place the squash halves cut-side down on a baking sheet. Bake for 45-60 minutes, or until tender when pierced with a fork.
- While the squash is baking, prepare the stuffing: Heat a large non-stick skillet over medium heat. Add cooking spray.
- Add the chopped onion and celery to the skillet and sauté until softened, about 5-7 minutes.
- Stir in the salt, pepper, allspice, diced apple, and 1 tablespoon of apple juice. Cook until the apple is tender, about 3-5 minutes.
- Add the cranberries, raisins, and remaining 1 tablespoon of apple juice. Cook until the cranberries begin to pop, about 3-5 minutes.
- Stir in the brown sugar and cook until dissolved.
- Gently stir in the bread cubes, nuts, and a few drops of almond extract (if using).
- Increase oven temperature to 375°F (190°C).
- Once the squash is tender, sprinkle the flesh lightly with salt and pepper.
- Divide the cranberry stuffing evenly among the squash halves.
- Bake for 15 minutes, or until the stuffing is heated through and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
32g
Fat
0g
Carbs
8g
