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Baked Stuffed Acorn Squash Recipe
|Acorn squash||3 Small|
|Chopped dried cherries||1 Cup (16 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Shiitake mushrooms||8 Ounce, sliced|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Slivered almonds||1 1⁄2 Tablespoon|
|Chopped sage||1⁄2 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1564 Calories from Fat 127
% Daily Value*
Total Fat 15 g23.2%
Saturated Fat 1.8 g9.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 759.9 mg31.7%
Total Carbohydrates 360 g120.2%
Dietary Fiber 41.5 g165.8%
Sugars 111.4 g
Protein 29 g57.9%
Vitamin A 134.3% Vitamin C 292.7%
Calcium 84.7% Iron 104.4%
*Based on a 2000 Calorie diet
Cut the squash in half lengthwise.
Scoop out and discard the seeds.
Place the squash, cut side down, in a 13" X 9" baking dish.
Cover with vented plastic wrap and microwave on high power for 12 to 15 minutes, or until almost tender.
Uncover and turn the squash over.
Place the cherries and water in a small bowl.
Let soak for 7 to 10 minutes, or until the cherries are softened.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Add the mushrooms, onions, almonds, and sage.
Cook, stirring occasionally, for 7 to 9 minutes, or until the onions are softened.
Stir in the bread crumbs and cook for 3 minutes.
Remove from the heat and stir in the cherries and their soaking liquid.
Season with the salt and pepper.
Divide the mixture among the squash cavities.
Mist with no-stick spray.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for 10 to 12 minutes, or until the squash are very tender.