Acorn Squash

Acorn squashes served

Acorn Squash

A crisp fall day is a great time to try this colorful and savory dish. Start with a small to medium sized acorn squash and create a delicious filling that is both colorful and flavorful. Holiday alert: This dish may be a new Thanksgiving meal tradition.
Makes4 servings


Acorn squash

  • 2 (862 g) acorn squash, raw
  • 1 Tbsp (14 g) margarine


  • 1 small (149 g) apple, raw, diced
  • cup (33 g) cranberries, raw
  • 1 cup (244 g) applesauce, unsweetened
  • ½ cup (50 g) celery, diced
  • ¼ cup (55 g) brown sugar, firmly packed
  • ½ tsp onion powder
  • ¼ tsp ginger, ground
  • ¼ tsp salt


To prepare the acorn squash

  • Preheat oven to 350°F.
  • Cut acorn squash into halves. Slice across the middle lengthwise (from stem to point).
  • Scoop out and discard seeds.
  • Place sliced side down in shallow baking pan with ½ cup of water.
  • Bake for 30 minutes.
  • Remove from oven, turn acorn squash over and spread margarine along insides.
  • Discard excess water, return squash halves to the pan (cut side up this time) and set aside.

To prepare the stuffing

  • In a large bowl, combine the remaining ingredients.
  • Spoon ¼ of the stuffing mixture into the center of each squash half.
  • Bake uncovered for 25 minutes, remove from oven and serve.

Nutrition Per Serving

Serving size: 1 squash half
Calories: 215
Protein: 2.1 g
Phenylalanine: 80 mg
Leucine: 121 mg
Tyrosine: 66 mg

Nutrition Per Recipe

Makes: 4 servings
Calories: 860
Protein: 8.5 g
Phenylalanine: 321 mg
Leucine: 482 mg
Tyrosine: 265 mg
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top