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Apple And Pecan Filled Acorn Squash Recipe
|Acorn squash||2 1⁄2 Pound (2 Medium Sized, 1 1/4 Pound Each)|
|Peeled chopped cooking apple||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Apple pie spice||1⁄4 Teaspoon|
|Chopped pecans||1⁄4 Cup (4 tbs), toasted|
Serving size: Complete recipe
Calories 1335 Calories from Fat 584
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 30.9 g154.6%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 56 mg2.3%
Total Carbohydrates 195 g64.9%
Dietary Fiber 21.4 g85.5%
Sugars 68.6 g
Protein 13 g25.1%
Vitamin A 112.6% Vitamin C 218.8%
Calcium 46.1% Iron 50.9%
*Based on a 2000 Calorie diet
Cut bottom of each squash half to sit flat, if necessary.
Place squash halves, cut side up, in a 13- x 9- x 2-inch baking dish.
Add hot water to dish to depth of 1 inch.
Combine apple and next 3 ingredients; spoon evenly into squash halves.
Cover and bake at 350° for 1 hour or until squash is tender.
Sprinkle with pecans.