November 2006 | Baked Acorn Squash with Apple Stuffing
Acorn squash is the most common member of the winter squash family. Its bright-orange flesh bakes beautifully, coming out moist, rich, and tender. Its pretty dark green and orange-streaked shell makes a perfect container for the delicious apple stuffing. A variety of winter squash and apples are in season by November.
Ingredients
- 2 small acorn squash, halved and seeded
- 1 apple, peeled and diced
- 2 tablespoons of celery, diced
- 2 tablespoons of onion, finely chopped
- 2 teaspoons of butter, melted
- 1 pinch of salt
- 1 pinch of fresh ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare a square baking pan with nonstick pan spray.
- Place the squash cut side down in a baking pan. Bake for 20 minutes.
- While the squash is baking, combine the apples, celery, onion, butter, and 2 tablespoons of water in a medium bowl; mix well.
- Turn the squash cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minuters more. Serve hot.
- Optional: Add chopped pecans and top with lowfat shredded cheddar cheese.
Nutrition Facts
Serving size is half a squash, makes four (4) servings. 1 starch exchange per serving.
- Calories: 87
- Calories from Fat: 19
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 63mg
- Carbohydrates: 18g
- Fiber: 5g
- Sugars: 10g
- Protein: 1g
