FRUIT-STUFFED ACORN SQUASH
Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 6g fiber), Protein 2g protein.
FRUIT AND NUT STUFFED ACORN SQUASH
Fruit and Nut Stuffed Acorn Squash is a perfect side dish for the fall. Bursting with apples and fall spices it's a healthy addition to any meal.
Provided by Barbara Curry
Categories Side Dish
Number Of Ingredients 12
Steps:
- Cut the squash in half from pole to pole. Scoop out seeds and place flesh side down in a microwave safe dish. Add 1/4 cup water and cover with plastic wrap. Vent the plastic with 3-4 knife holes and microwave for 15-20 minutes until the squash is tender.
- Remove from the microwave and place flesh side up on a baking sheet. Combine butter and brown sugar and brush over the squash. Place under broiler for 2-4 minutes until golden brown.
- While the squash is cooking, prepare the stuffing. In a 10-inch skillet, melt a tablespoon of butter. Once melted and hot, add the diced apples. Sauté for 8-10 minutes until soft, but not mushy. Add in the cinnamon, nutmeg, and a pinch of salt. Place in a bowl and add vanilla and chopped walnuts and cranberries.
- Fill the squash centers with the apple filling and top with chopped pistachios and a drizzle of honey. Serve warm.
Nutrition Facts : Calories 379 kcal, Carbohydrate 51 g, Protein 5 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 110 mg, Fiber 7 g, Sugar 21 g, ServingSize 1 serving
ACORN SQUASH STUFFED WITH APPLES, NUTS AND CRANBERRIES
Looking for a tasty fall treat? Try these acorn squash stuffed with autumn goodness. Apples and nuts just shout "harvest time."
Provided by Jennifer Swartvagher
Categories Autumn Foods
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cut squash in half longways.
- Remove seeds and pulp.
- Pour ¼ cup water into a baking dish and add squash cut side down.
- Place baking dish in the oven and bake for 30 minutes.
- In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, and butter.
- Remove squash from oven and let cool.
- Turn over the halves and stuff the center of each squash with the apple/cranberry mixture.
- Return to oven and bake for an additional 30 minutes or until tender.
Nutrition Facts : ServingSize 1/2 squash, Calories 519 calories, Sugar 48.2 g, Sodium 15.1 mg, Fat 24 g, SaturatedFat 6.9 g, TransFat 0 g, Carbohydrate 81.6 g, Fiber 9.4 g, Protein 5.7 g, Cholesterol 22.9 mg
STUFFED ROAST SQUASH
Celebrating beautiful seasonal veg, this stunning vegan main will make your guests feel really special when you bring it to the table. The fruity, nutty grain stuffing is seriously good with the sweet, roasted squash, while my fresh mint sauce makes it all sing. Next-level delicious.
Provided by Jamie Oliver
Categories Rice Recipes Christmas Fruit
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper.
- Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften.
- Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender.
- Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt.
- Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.
Nutrition Facts : Calories 321 calories, Fat 11.6 g fat, SaturatedFat 1.6 g saturated fat, Protein 8.8 g protein, Carbohydrate 46 g carbohydrate, Sugar 19.8 g sugar, Sodium 0.7 g salt, Fiber 5.6 g fibre
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
BULGUR-STUFFED ACORN SQUASH
Stuffed acorn squash recipes are trending and for good reason, this vegetable is just begging to be stuffed. Here we filled it with hearty bulgur and carrots, but also included dried fruit and citrus to brighten things up.
Provided by BHG Test Kitchen
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Line a large baking sheet with foil; lightly coat foil with cooking spray. Cut squash in half; remove and discard seeds. Place squash cut sides down on the prepared baking sheet. Roast about 25 minutes or until tender.
- In a large saucepan heat oil and butter over medium. Add carrot, celery, and onion; cook and stir about 10 minutes or until tender. Stir in bulgur, cherries, 2 Tbsp. parsley of the, and 1/4 tsp. each of the salt and pepper; heat through.
- Meanwhile, remove 2 tsp. zest and squeeze 6 Tbsp. juice from orange. In a small bowl stir together orange zest, hazelnuts, and the remaining 2 Tbsp. parsley.
- Turn squash cut sides up. Sprinkle with the remaining 1/4 tsp. each salt and pepper. Fill squash halves with bulgur mixture. Sprinkle hazelnut mixture over stuffed squash and drizzle with orange juice.
Nutrition Facts : Calories 351 kcal, Carbohydrate 52 g, Cholesterol 8 mg, Protein 7 g, SaturatedFat 3 g, Sodium 349 mg, Sugar 11 g, Fat 16 g, ServingSize 4 squash halves plus 3 1/3 cups filling, UnsaturatedFat 12 g
FRUIT AND NUT STUFFED ACORN SQUASH
Apples are sautéed in butter with cinnamon, nutmeg and allspice. Then simply spoon the apple filling in the center of a brown sugar and butter roasted acorn squash... your dessert won't ever be the same.
Provided by Laurie McNamara
Categories Side Dishes
Time 1h
Number Of Ingredients 15
Steps:
- Preheat your oven to 350°. In a large glass baking dish add 4 tablespoons of butter. To melt the butter, just pop into the oven while it preheats.
- Slice 1/8 of an inch off the bottoms of each squash half so they will sit flat.
- Once the butter is melted, sprinkle the brown sugar evenly on the bottom of the pan. Lay the squash face down (with the "bottom" facing up) so the exposed flesh touches the brown sugar butter mixture in the pan. Bake in your preheated oven for 40-50 minutes or until knife pierces easily.
- Meanwhile, in a 10-inch skillet, melt the remaining 2 tablespoons of butter. Once melted and hot, add in the diced apples. Sauté for 8-10 minutes until soft, but still firm and textured. Measure and add in the cinnamon, nutmeg, allspice and a couple pinches of sea salt.
- Remove stuffing mixture to a medium-sized bowl and add in the chopped walnuts, pistachios and cranberries. Measure and add in the vanilla extract and poppy seeds, toss together until well combined.
- Invert the baked squash onto a platter or individual plates. Spoon in some of the brown sugar and butter from the baking dish and drizzle it into the center and along the tops of the squash.
- Fill the squash centers with the apple filling and top with more chopped pistachios and a drizzle of honey. Serve warm.
Nutrition Facts : ServingSize 1 g, Calories 419 kcal, Carbohydrate 49 g, Protein 5 g, Fat 26 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 45 mg, Sodium 31 mg, Fiber 7 g, Sugar 19 g, UnsaturatedFat 12 g
STUFFED ACORN SQUASH
Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!
Provided by Weavre
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
- Bake in preheated oven for 60 minutes, or until squash is very tender.
Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g
FRUIT STUFFED ACORN SQUASH RECIPE:
Steps:
- Heat oven to 350 degrees F.
- Cut squash in half lengthwise (from stem to end). Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half. Score the insides of each half several times with a sharp knife.
- Place squash, cut side down, in a large baking pan or dish; pour water into bottom of pan around the squash. Bake 20 to 30 minutes. Remove from oven. NOTE: You want the squash to cook 1/2 done before stuffing.
- Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, fruit and nut mixture, and chopped apple or pear to make the fruit stuffing. Divide mixture evenly among partially cooked squash and return to oven for 60 minutes or until tender when flesh is poked with a fork.
- Makes 2 servings.
FRUIT STUFFED ACORN SQUASH
Fruit Stuffed Acorn Squash with apples, raisins, and nuts is a sweet side dish that eliminates the need for a dessert while satisfying your sweet tooth.
Provided by Marie Beausoleil
Categories Side
Time 55m
Number Of Ingredients 4
Steps:
- Depending on the size of the acorn squash, you might need to increase the filling ingredients. You'll want each squash half to be generously full.
- Preheat oven to 375F.
- Cut acorn squash in half crossway.
- Scoop out the seeds and stringy insides to leave only the cleaned flesh.
- In an oven safe dish, place the two squash sides. Position the halves so that they are supported and do not tip over.
- Next add 1 Tablespoon butter to each squash.
- Add your fruit/nut filling.
- Add one half of the brown sugar to each squash.
- Bake uncovered for 45 minutes or until flesh is tender.
Nutrition Facts : Calories 564 calories, Sugar 81, Sodium 103, Fat 14, SaturatedFat 5, Carbohydrate 115, Fiber 11, Protein 6, Cholesterol 15
FRUIT & NUT STUFFED ACORN SQUASH
A different take on your usual acorn squash dish - the filling is delicious, but not as sweet as most I've had before. Found this in a great cookbook!
Provided by filaughn
Categories Vegetable
Time 1h55m
Yield 4-6 squash halves, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut squash in half and scoop out seeds and strings.
- Lightly grease baking sheet. Place squash on sheet, cut side down and back at 350 for 40 - 50 minutes, until soft but not mushy. Remove from heat and place, cut site up, on sheet.
- Saute onion, celery and garlic in olive oil until translucent.
- Add all other filling ingredients and mix until blended. Use a large spoon to fill squash halves.
- Cover squash with aluminum foil and bake at 375 for 20 - 30 minutes until all ingredients are well cooked.
Nutrition Facts : Calories 453.9, Fat 17.9, SaturatedFat 2.1, Sodium 369.6, Carbohydrate 71.5, Fiber 11.2, Sugar 18.7, Protein 10.1
FRUIT-STUFFED ACORN SQUASH
Make and share this Fruit-Stuffed Acorn Squash recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds.
- Place squash cut side down in an ungreased 13x9x2-inch baking dish. Add 1 inch of hot water to the dish.
- Bake, uncovered, at 350* for 30 minutes. Drain water from pan; turn squash cut side up.
- Sprinkle with salt.
- Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.
Nutrition Facts : Calories 230.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 199.1, Carbohydrate 46.8, Fiber 5.6, Sugar 20.5, Protein 2
MEDITERRANEAN STUFFED ACORN SQUASH
As we approach fall this Mediterranean Stuffed Acorn Squash takes your favorite flavors and stuffs them in roasted acorn squash. Quinoa, dried cranberries, pine nuts, fresh herbs and chickpeas create a healthy, vegetarian filling. This is a wonderful plant-based meal that your family will love!
Provided by julia
Categories Mediterranean
Time 55m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Microwave the acorn squash for 2-3 minutes to soften the skin. This makes it easier to cut the squash in half.
- Cut in half from the tip to the bottom stem.
- Use a large spoon to scoop out the seeds and discard.
- Place the acorn squash on a baking sheet with the hollow whole facing up.
- Use your hands or a brush and rub 1 Tablespoon of olive oil over the 4 halves of the squash.
- Sprinkle sea salt and pepper along with 1/2 teaspoon of za'atar over the squash.
- Flip the squash over on the baking sheet and bake for about 40-45 minutes or until the flesh is soft and the squash is tender. While the squash is cooking cook the quinoa.
- Let the quinoa cool and then add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives, mint and set aside.
- In a mason jar or small bowl whisk together the 1 remaining Tablespoon of olive oil, garlic, lemon juice, paprika and the remaining 1 teaspoon of za'atar.
- Pour the dressing over the quinoa mixture and stir well.
- Once the squash is done remove from the oven. Add a scoop of the quinoa mixture to each squash evenly distributing it among the four halves.
- Serve warm.
GRAIN 'N' FRUIT STUFFED ACORN SQUASH
Your favorite fall veggies are in season-stuff acorn squash with quinoa and cranberries.
Provided by Hy-Vee Monthly Ad
Yield 4
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375 degrees. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a baking pan.
- 2. Bake, uncovered, 30 to 40 minutes or until tender.
- 3. To serve: Top squash with melted butter, pre-cooked bulgur & quinoa blend, cranberries, orange zest, and fresh orange juice.
Nutrition Facts :
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VEGETARIAN STUFFED ACORN SQUASH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (123)Calories 388 per servingCategory Main Dish
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with 1/4 teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
- Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
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- Stuffed Acorn Squash with Cornbread. With lots of fragrant fall herbs, these cornbread stuffing-filled acorn squash halves make a great vegan main dish or a Thanksgiving substitute for those who don't eat turkey.
- Vegan Quinoa-stuffed Acorn Squash. High-protein quinoa makes a great filling for acorn squash that turn the vegetable into a main. Candied or toasted pecans, raisins, and balsamic vinegar give the filling an autumnal flavor that complements the slightly sweet squash perfectly.
- Barley Stuffed Acorn Squash. Pearl barley has a nutty, hearty texture that makes a delicious stuffing for acorn squash, especially when combined with chopped carrot, celery, onion, and veggie broth.
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- Crunchy Acorn Squash Stuffing with Za'atar. Slivered almonds give this fragrant stuffing a little crunch, while adding za'atar to the classic rosemary, thyme, and sage mixture.
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