Pecan Squash Recipe


Preparation Time5 MinDifficulty LevelEasy
VegetarianMain Ingredient


 Acorn squash2 Pound (2 Small Size, 1 Pound Each)
 Graham cracker crumbs1⁄2 Cup (8 tbs)
 Coarsely chopped pecans1⁄4 Cup (4 tbs)
 Margarine/Butter2 Tablespoon, melted
 Packed brown sugar1 Tablespoon
 Ground nutmeg1⁄4 Teaspoon
 Salt1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 882 Calories from Fat 407

% Daily Value*

Total Fat 47 g72.1%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 342.5 mg14.3%

Total Carbohydrates 122 g40.8%

Dietary Fiber 16.6 g66.4%

Sugars 18.6 g

Protein 11 g21.3%

Vitamin A 88.4% Vitamin C 167%

Calcium 33.5% Iron 40.1%

*Based on a 2000 Calorie diet


1. Prepare and microwave squash except do not let stand. Remove stems; cut thin slice from pointed ends to prevent tipping.
2. Mix remaining ingredients. Arrange squash halves, cut sides up, on serving plate. Spoon crumb mixture into squash halves. Microwave uncovered on high 3 to 6 minutes or until mixture is hot.
3. Top with cranberry sauce if desired.