Baked stuffed squash
Stuff squash with apples for this easy-to-make dish. It tastes great any time of the year.
Number of servings: 4
Serving size: 1/4 of prepared recipe
2 small buttercup or other winter squash
1/2 cup tart cooking apple, chopped
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg
Time needed: 15 minutes preparation; 40 minutes cook time*
- Preheat oven to 400 degrees F. Cut squash in half; remove seeds and fibers.
- Place squash halves, cut side up in ungreased baking dish (11 by 7 by 1 1/2 inches).
- Mix remaining ingredients. Spoon into squash halves.
- Cover and bake for 30 to 40 minutes or until squash is tender.
*Baking time may vary for a winter squash other than buttercup.
|Total Fat:||2 g|
|Saturated Fat:||1 g|
|Total Carbohydrate:||15 g|
|Dietary Fiber:||2 g|
|Total Sugar:||3 g|
Allergens: Dairy (if using butter)
Tips and variations
You can substitute any winter squash for the acorn squash in this recipe.
Buy extra squash when it is on sale in the fall. It generally stores for a month or more in a cool, dark place.
Baked stuffed squash freezes well.
If you have leftover stuffed squash, remove and discard the squash peel. Chop the squash. Add the chopped squash and stuffing to oatmeal, a grain or lettuce salad, or a wrap
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
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