Apple Stuffed Acorn Squash. . . Microwave-Style! |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Only 7 ingredients and made in the microwave, so you can throw this together in a jiffy. Great comfort food for the fall and winter months. Tart, sweet and good for you too. Perfect for those on a low sodium diet. NOTE: I have made the celery optional and I agree it is better without. I also use WAY more butter and cinnamon than what the recipe calls for :) Ingredients:
1 acorn squash |
1 large granny smith apple, peeled and chopped |
1/4 cup chopped celery (optional) |
2 tablespoons dried cranberries (or cherries, i have also used dried apricots) |
2 tablespoons butter, melted |
1 tablespoon brown sugar (or splenda) |
2 tablespoons chopped walnuts |
1/4 teaspoon pumpkin pie spice (can substitute 1/4 tsp cinnamon with a dash of nutmeg if need be) |
Directions:
1. Cut acorn squash in half, lengthwise. Remove and discard seeds and fiber.
2. In a shallow microwave-safe dish, place squash cut-side down. Put 1 tbsp of water in bottom of dish. Microwave covered on high power 7 minutes until almost tender.
3. In the meanwhile, combine apple, celery, cranberries, brown sugar, spice and butter in a mixing bowl.
4. When squash is done, turn them over. Fill centers with apple mixture. Microwave covered on high power 5 minutes longer until squash and apple filling are tender. Let stand 3 minutes in microwave after done cooking.
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