Prep 10 mins
Cook 15 mins
Only 7 ingredients and made in the microwave, so you can throw this together in a jiffy. Great comfort food for the fall and winter months. Tart, sweet and good for you too. Perfect for those on a low sodium diet. NOTE: I have made the celery optional and I agree it is better without. I also use WAY more butter and cinnamon than what the recipe calls for :)
- 1 acorn squash
- 1 large granny smith apple, peeled and chopped
- 1⁄4 cup chopped celery (optional)
- 2 tablespoons dried cranberries (or cherries, I have also used dried apricots)
- 2 tablespoons butter, melted
- 1 tablespoon brown sugar (or Splenda)
- 2 tablespoons chopped walnuts
- 1⁄4 teaspoon pumpkin pie spice (can substitute 1/4 tsp cinnamon with a dash of nutmeg if need be)
- Cut acorn squash in half, lengthwise. Remove and discard seeds and fiber.
- In a shallow microwave-safe dish, place squash cut-side down. Put 1 tbsp of water in bottom of dish. Microwave covered on high power 7 minutes until almost tender.
- In the meanwhile, combine apple, celery, cranberries, brown sugar, spice and butter in a mixing bowl.
- When squash is done, turn them over. Fill centers with apple mixture. Microwave covered on high power 5 minutes longer until squash and apple filling are tender. Let stand 3 minutes in microwave after done cooking.
This is my new go-to recipe for acorn squash!
I made this for my husband and I; neither of us have ever eaten acorn squash before. We like it a lot. I would definetely add cinnamon and pumkin spice to this dish. Very easy and quick to make.
There is nothing not to love about this recipe! It's EASY to make, delicious, filling, healthy, and affordable. I will definitely be making this again. I couldn't believe it came out of my microwave. I made as directed except for using Earth Balance instead of butter, and a small drizzle of honey instead of sugar. Personally, I would never omit the celery. I think it balances the sweetness of the fruit. I chopped it up into tiny pieces, though, so maybe that helps it get cooked. The filling looked like a lot, but it was just about the right amount to fill the two squash halves. I topped them with some extra chopped walnuts for additional protein. Made for Veg*an Swap, March 2010.