Acorn Squash with Cranberry Stuffing

Recipe

Side Dish
Acorn Squash with Cranberry Stuffing

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Recipe Data

4
Servings

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2medium acorn squash
¼ c.chopped celery
2 tbsp.chopped onion
2 tbsp.butter
1medium tart apple, peeled and diced
½ tsp.lemon juice
tsp.pepper
½ tsp.salt
1 c.fresh or frozen cranberries
½ c.sugar
2 tbsp.water

Directions

  1. Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-by-9-inch baking dish. Add 1/2 inch of water. Cover and bake at 375 degrees for 45 minutes.
  2. Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
  3. Turn squash halves over; fill with cranberry mixture. Cover and bake 10 to 15 minutes longer or until squash is tender.

Nutrition facts

Servings

270 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 15mg
  • Sodium: 300mg
  • Total Carbohydrates: 57g
  • Protein: 2g

Daily Values

0%
Vitamin A 20%
0%
Vitamin C 50%
0%
Iron 10%
0%
Calcium 8%