1/1 Photo of Apple-Stuffed Acorn Squash
1 hr 15 mins
An easy side dish to double or halve, this dish captures the flavors of fall and tastes wonderful! I enjoy it because it doesn't leave a huge puddle of sugar-butter, like many other recipes for baked squash do, and the taste of the baked apples go so well with the squash. This recipe is adapted from "1,000 Vegetarian Recipes" by Carol Gelles.
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Units: US | Metric
- 1Heat oven to 375°.
- 2In a large baking dish, pour in about 1/4-inch of hot water. Place each half cut-side down in the baking dish. Bake for 30 minutes.
- 3While the squash is baking, combine the remaining ingredients.
- 4Remove squash from the oven; discard the water.
- 5Place the squash, cut side up, in the pan, and stuff the center of each squash half with the apple mixture.
- 6Return to the oven for 30 minutes longer, or until apples and squash are tender.
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Nutritional Facts for Apple-Stuffed Acorn Squash
Serving Size: 1 (348 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 347.3
- Calories from Fat 143
- Total Fat 15.9 g
- Saturated Fat 4.5 g
- Cholesterol 15.2 mg
- Sodium 54.2 mg
- Total Carbohydrate 54.8 g
- Dietary Fiber 7.1 g
- Sugars 26.4 g
- Protein 3.4 g