Pat's Yummy Stuffed Acorn Squash |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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The acorn squash just looked too good to pass up in Publix (my supermarket) the other day. It was delicious. DH said it was a real keeper. It is very easy to make. Measurements are approx. Ingredients:
1 medium acorn squash (approx. 1.5#) |
1/2 cup chopped apple (one medium apple) |
1/3 cup chopped cranberries |
1 tablespoon melted butter |
2 tablespoons maple syrup |
1/2 teaspoon cinnamon |
1 dash nutmeg |
pecan halves (to garnish) |
Directions:
1. Cut the stem and opposite end from the squash so it will sit flat after you stuff it.
2. Cut the squash in half and scoop out seeds and pulp.
3. Spray a baking sheet with Pam or similar product.
4. Place squash, cut side down on the baking sheet. Bake at 350 degrees for 35 minutes.
5. While the squash is baking, Mix together the other ingredients.
6. After 35 minutes, remove the squash from the oven and fill the squash cavity with the apple/cranberry mixture.
7. Garnish with the pecan halves if desired.
8. Return the squash to the oven and continue baking for another 25 minutes or until the squashs is tender.
9. Enjoy!
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