Stuffed Winter Squash Recipe
Ingredients
| Acorn squash | 2 Small | |
| Cooked apple | 1 1⁄2 Cup (24 tbs), chopped | |
| Celery | 1⁄4 Cup (4 tbs), chopped | |
| Walnuts | 2 Tablespoon, chopped | |
| Sugar | 1 Tablespoon | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 801 Calories from Fat 181
% Daily Value*
Total Fat 22 g33.2%
Saturated Fat 2.2 g11.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 445 mg18.5%
Total Carbohydrates 161 g53.8%
Dietary Fiber 25 g99.9%
Sugars 44.6 g
Protein 14 g27.1%
Vitamin A 78.6% Vitamin C 186.6%
Calcium 41% Iron 48%
*Based on a 2000 Calorie diet
Directions
Place squash halves, cut side down, in a shallow baking dish.
Bake in a 350° oven for 40 to 45 minutes or till almost tender.
Meanwhile, stir together apple, celery, walnuts, sugar, and cinnamon.
Turn squash halves cut side up.
Sprinkle lightly with salt.
Spoon apple mixture into squash halves.
Return to oven and bake, covered, about 25 minutes more or till apple is tender.
Makes 4 servings.
Microwave directions: Prepare as above except place squash halves, cut side down, in a microwave safe 12x7 1/2x2 inch baking dish.
Micro cook, uncovered, on 100% power (high) for 8 to 12 minutes or till tender.
Turn squash over; sprinkle with salt and fill with apple mixture.
Cover with vented plastic wrap and cook on high for 4 to 5 minutes or till apple is tender.
Chef
