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Custard-Filled Acorn Squash Recipe
|Acorn squash||3 Small|
|Cream cheese||3 Ounce, softened (1 Package)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Calories 257 Calories from Fat 83
% Daily Value*
Total Fat 10 g14.6%
Saturated Fat 3.8 g18.9%
Trans Fat 0 g
Cholesterol 121.8 mg
Sodium 92.7 mg3.9%
Total Carbohydrates 39 g13.1%
Dietary Fiber 4.2 g16.8%
Sugars 11.2 g
Protein 7 g13.8%
Vitamin A 24.5% Vitamin C 45.8%
Calcium 13.3% Iron 13.7%
*Based on a 2000 Calorie diet
Place cut side down in a shallow baking pan, and add boiling water to a depth of 1/2 inch.
Cover and bake at 325Â° for 25 minutes.
Combine cream cheese, brown sugar, eggs, milk, amaretto, and vanilla, beat at medium speed of an electric mixer until smooth.
Uncover squash, fill squash halves evenly with cream cheese mixture.
Sprinkle with almonds.
Bake, uncovered, 20 minutes or until custard is set.
Remove to serving platter; garnish with parsley and grapes, if desired.