Apple Stuffed Acorn Squash Food

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APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

Provided by Martha

Time 1h30m

Number Of Ingredients 12

2 large acorn squash
2 Gala apples, or other hard baking apple
1 teaspoon lemon juice
1 tablespoon lemon zest
¼ cup brown sugar
1 tablespoon cinnamon
1 teaspoon freshly ground nutmeg
2 tablespoons all-purpose four
½ teaspoon salt
¼ teaspoon dry sage
1 cup applesauce (sweetened or unsweetened is fine)
4 tablespoons butter

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking.
  • Place all four squash halves cut up in a 9×13-inch glass baking dish.
  • Peel, core and cut apples into one inch cubes and place in large bowl.
  • Immediately cover with lemon juice and toss to coat.
  • Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix.
  • Divide evenly between four acorn squash halves.
  • Cut the butter into four pieces and press one piece down into the center of each filled squash.
  • Pour water into the bottom of the baking dish to come about one third of the way up.
  • Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed.
  • Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes).
  • Remove from oven and serve. (The outside squash skin is not meant to be eaten.)

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

This is the most incredible recipe that I make every Thanksgiving.

Provided by cksmom1

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 8

3 acorn squash, halved and seeded
2 tablespoons stick margarine
1 cup chopped onions
3 cups peeled, seeded, and chopped Granny Smith apples
½ cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
  • Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
  • While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
  • Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 51 g, Cholesterol 29.7 mg, Fat 13.2 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 228.7 mg, Sugar 24.8 g

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

Steps:

  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams

APPLE-STUFFED ACORN SQUASH MICROWAVE-STYLE!



Apple-Stuffed Acorn Squash Microwave-Style! image

Only 7 ingredients and made in the microwave, so you can throw this together in a jiffy. Great comfort food for the fall and winter months. Tart, sweet and good for you too. Perfect for those on a low sodium diet. NOTE: I have made the celery optional and I agree it is better without. I also use WAY more butter and cinnamon than what the recipe calls for :)

Provided by januarybride

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 acorn squash
1 large granny smith apple, peeled and chopped
1/4 cup chopped celery (optional)
2 tablespoons dried cranberries (or cherries, I have also used dried apricots)
2 tablespoons butter, melted
1 tablespoon brown sugar (or Splenda)
2 tablespoons chopped walnuts
1/4 teaspoon pumpkin pie spice (can substitute 1/4 tsp cinnamon with a dash of nutmeg if need be)

Steps:

  • Cut acorn squash in half, lengthwise. Remove and discard seeds and fiber.
  • In a shallow microwave-safe dish, place squash cut-side down. Put 1 tbsp of water in bottom of dish. Microwave covered on high power 7 minutes until almost tender.
  • In the meanwhile, combine apple, celery, cranberries, brown sugar, spice and butter in a mixing bowl.
  • When squash is done, turn them over. Fill centers with apple mixture. Microwave covered on high power 5 minutes longer until squash and apple filling are tender. Let stand 3 minutes in microwave after done cooking.

Nutrition Facts : Calories 322.9, Fat 16.6, SaturatedFat 7.8, Cholesterol 30.5, Sodium 111.3, Carbohydrate 46.5, Fiber 6.7, Sugar 18.7, Protein 3.3

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

"You'll find this delicious squash is a welcome change from plain vegetable side dishes," assures Karen Scaglione of Nanuet, New York. "It makes a great accompaniment to pork roast."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 5

1 medium acorn squash
1 cup chopped peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon

Steps:

  • Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes., In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. , Bake, uncovered, 25-30 minutes longer or until tender.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 3g protein.

APPLE-STUFFED SQUASH



Apple-Stuffed Squash image

Nila also sends along her recipe for Apple-Stuffed Squash, which will give any meal a real taste of autumn.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 8

1 medium acorn squash, halved and seeded
1/4 teaspoon salt
1 medium tart apple, thinly sliced
1 tablespoon raisins
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Sprinkle squash with salt. In a small skillet, saute apple slices and raisins in butter until apples are tender. Add the brown sugar, cinnamon and nutmeg. Spoon into squash halves; place in an ungreased 11x7-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until squash is tender.

Nutrition Facts :

ACORN SQUASH WITH APPLE STUFFING



Acorn Squash with Apple Stuffing image

Dress up your table with gorgeous acorn squash topped with sweet, cheesy apple stuffing. No one has to know our stellar side is so quick and easy.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 8 servings

Number Of Ingredients 6

2 acorn squash, cut lengthwise in half, seeded
1-1/4 cups water
2 Tbsp. butter
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup chopped peeled apples
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Cut each squash piece lengthwise in half; place, cut sides down, on microwaveable plate. Microwave on HIGH 12 to15 min. or until tender.
  • Meanwhile, bring water and butter to boil in medium saucepan. Add stuffing mix and apples; stir. Cover. Remove from heat. Let stand 5 min.; stir in cheese.
  • Turn squash over; fill with stuffing. Microwave 2 min. or until heated through.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 7 g, Protein 6 g

ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE



Acorn Squash Stuffed with Apple, Cranberry, and Sausage image

Sweet (thanks to cranberry) and savory, use it as a main dish or a side.

Provided by Heather Lynn Christiansen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h20m

Yield 6

Number Of Ingredients 9

3 medium acorn squash, halved and seeded
¼ cup butter
1 apple, cubed
1 potato, cubed
1 link kielbasa sausage, cubed
½ cup diced onion
½ cup dried cranberries
2 eggs, beaten
½ cup shredded sharp provolone cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
  • Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
  • Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 42.5 g, Cholesterol 101.2 mg, Fat 20.1 g, Fiber 5.3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 436.9 mg, Sugar 15.1 g

SAUSAGE AND APPLE STUFFED ACORN SQUASH



Sausage and Apple Stuffed Acorn Squash image

Sweet squash and spicy sausage...Mmmm! A great fall dish. I made this recipe up after searching for the perfect stuffed squash recipe-I think this is it!The stuffing would also be delicious in turkey or chicken. The squash can be cooked ahead of time-you may need to bake longer after stuffing.

Provided by Kaarin

Categories     One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

2 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage (regular seasoning)
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped
2 apples, cored and chopped (macintosh)
1 cup fine breadcrumbs
1/2 teaspoon sage
salt and pepper
1 egg, beaten
2 tablespoons fresh parsley, chopped

Steps:

  • Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
  • Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
  • Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
  • Combine the pork, vegetables, and breadcrumbs in a large bowl.
  • Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
  • Stir in the egg and parsley.
  • Fill the squash halves with stuffing-they should be slightly mounded.
  • Return to oven and bake, covered, for 20 more minutes, until the egg is set.
  • Garnish as desired with parsley and shredded romano cheese.

Nutrition Facts : Calories 646.1, Fat 36.1, SaturatedFat 12.6, Cholesterol 135.8, Sodium 981.4, Carbohydrate 58, Fiber 7.5, Sugar 12.8, Protein 25.6

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