Pecan Squash Recipe


VegetarianMain Ingredient


 Acorn squash2 Pound (2 squash, about 1 pound each)
 Graham cracker crumbs/Soda cracker crumbs1⁄2 Cup (8 tbs)
 Coarsely chopped pecans1⁄3 Cup (5.33 tbs)
 Margarine/Butter1⁄3 Cup (5.33 tbs), softened
 Packed brown sugar3 Tablespoon
 Salt1⁄8 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Whole cranberry sauce3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1423 Calories from Fat 766

% Daily Value*

Total Fat 88 g134.9%

Saturated Fat 13.2 g65.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 371.7 mg15.5%

Total Carbohydrates 169 g56.3%

Dietary Fiber 18.1 g72.4%

Sugars 58.2 g

Protein 12 g23.3%

Vitamin A 118.8% Vitamin C 167.2%

Calcium 36.8% Iron 42.6%

*Based on a 2000 Calorie diet


1. Pierce each whole squash in several places to allow steam to escape; place 2 inches apart in microwave. Microwave on high (100%) 6 minutes. Cut squash crosswise in halves; remove seeds and arrange cut-sides down on serving plate. Cover tightly and microwave until tender, 7 to 9 minutes longer. Remove stem; cut thin slice from pointed end to prevent tipping.
2. Mix remaining ingredients except cranberry sauce. Arrange squash halves cut-sides up on serving plate. Spoon 1/4 of the crumb mixture into each squash half. Microwave uncovered on high (100%) until filling is hot, 3 to 5 minutes.
3. Top each squash half with cranberry sauce.