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.
- 2 (862 g) acorn squash, raw
- 1 Tbsp (14 g) margarine
- 1 small (149 g) apple, raw, diced
- ⅓ 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
Protein: 2.1 g
Phenylalanine: 80 mg
Leucine: 121 mg
Tyrosine: 66 mg
Nutrition Per Recipe
Protein: 8.5 g
Phenylalanine: 321 mg
Leucine: 482 mg
Tyrosine: 265 mg
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