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.
Acorn squash
- 2 (862 g) acorn squash, raw
- 1 Tbsp (14 g) margarine
Stuffing
- 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.
Serving size: 1 squash half
Calories: 215
Protein: 2.1 g
Phenylalanine: 80 mg
Leucine: 121 mg
Tyrosine: 66 mg
Calories: 860
Protein: 8.5 g
Phenylalanine: 321 mg
Leucine: 482 mg
Tyrosine: 265 mg