Ingredients for Apple Stuffed Acorn Squash
- 1 large acorn squash
- 2 tablespoons butter
- 1 medium Fuji apple, peeled, cored and diced
- 1/4 cup dried cranberries
- 1/4 cup orange juice
- 1 teaspoon apple pie spice
- 1/4 cup chopped pecans
- 1 tablespoon orange zest
- 2 tablespoons maple syrup
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How to Make Apple Stuffed Acorn Squash
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
- Place the squash halves cut-side down in a baking dish. Add 1/2 inch of water to the dish.
- Bake for 30-40 minutes, or until the squash is easily pierced with a fork.
- While the squash is baking, prepare the filling: Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 medium apple (about 1 cup diced), and cook for 2-3 minutes, stirring frequently.
- Stir in 1/4 cup dried cranberries, 1/4 cup orange juice, 1 teaspoon apple pie spice, and 1/4 cup chopped pecans.
- Cook for another 1-2 minutes, until the orange juice has reduced slightly. Stir in 1 tablespoon orange zest.
- Once the squash is tender, remove from the oven and drain excess water.
- Spoon the apple mixture evenly into the squash halves.
- Drizzle each half with 1 tablespoon of maple syrup.
- Bake for an additional 10-15 minutes, or until the filling is heated through and the squash is slightly caramelized.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
73g
Fat
16g
Carbs
16g
