Baked Acorn Squash With Blueberry Walnut Filling Recipes

TWICE-BAKED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray. , Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell., In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne. , Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown.

ACORN SQUASH WITH BLUEBERRIES

Steps:

• 1. Cut squash in half lengthwise and remove seeds.
• 2.Place in a pan that you can cover.
• 3.Spoon blueberries into squash halves.
• 4.Add a few pieces of apple.
• 5. Sprinkle brown sugar over squash and berries.
• 6.Place 1 teaspoons butter on each squash half.
• 7.Pour 1/2 cup water in pan,cover and bake @ 350.
• for 30 minutes.
• 8.Remove cover and bake 15 minutes longer.
• 9.Enjoy!

MAPLE-GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,