Twice Baked Acorn Squash With Fruit & Nut Recipe
Ingredients
| Acorn squash | 2 Medium | |
| Nuts | 1⁄4 Cup (4 tbs), finley chopped | |
| Butter | 3 Tablespoon | |
| Brown sugar | 3 Tablespoon | |
| Raisins | 2 Tablespoon, chopped | |
| Ground cinnamon | 1⁄4 Teaspoon | |
| Dark corn syrup | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1487 Calories from Fat 513
% Daily Value*
Total Fat 57 g88.2%
Saturated Fat 26.6 g133.2%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 227.5 mg9.5%
Total Carbohydrates 256 g85.2%
Dietary Fiber 26.8 g107.3%
Sugars 72.1 g
Protein 21 g42%
Vitamin A 132.7% Vitamin C 276.2%
Calcium 59% Iron 62.7%
*Based on a 2000 Calorie diet
Directions
Microwave as directed in chart .
Let stand 10 minutes.
Scoop cooked squash out of shells.
Mix squash with nuts, 2 tablespoons butter, 2 tablespoons brown sugar, raisins and cinnamon.
Spoon filling into squash shells.
Arrange squash in a 12x8x2 inch glass baking dish.
Combine 1 tablespoon butter, 1 tablespoon brown sugar and corn syrup in a 1 cup glass measuring cup.
Microwave 1 minute.
Stir until well blended.
Drizzle over tops of squash.
Microwave 5 to 7 minutes or until piping hot.
Chef
