Cranberry Filled Squash Microwave Only Food

ACORN SQUASH MICROWAVE BAKED

Steps:

• Cut Acorn Squash in half. Remove and discards seeds , rinse well in cool water.
• Place Squash in a micorwave bowl. Put 1 Tablespoon butter and one tablespoon sugar in each half. Place in microwave on high for 10 minutes.
• To check for doneness pierce squash (do not break through skin) with fork. Slips in easily is ready to eat -- be careful is extremely hot and delicious -- .

CRANBERRY STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°F.
• Coat a baking sheet with non-stick cooking spray.
• Cut squash in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.
• Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.
• Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.
• Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.
• To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch.
• Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
• Fill squash halves and heat in oven as above, or microwave until heated through.

MICROWAVE SQUASH

Steps:

• To cook squash in the microwave, cut squash in 1/2, scoop out the seeds as if you were cleaning cantaloupe only it will be a little harder. Lay cut side down on a piece of microwave safe plastic wrap placed directly on microwave bottom or plate. Cook on high in 5 minute intervals until completely softened and cooked through, about 5 to 7 minutes for 1/2 an acorn squash. Cook times will vary depending upon the size and variety of your squash.

CRANBERRY-FILLED SQUASH (MICROWAVE ONLY!)

Steps:

• With a fork, pierce the whole squash on each side. Place on a paper towel in the microwave oven. Microwave 12 to 15 minutes or until fork-tender, turning over after 5 minutes.
• Let stand 5 to 10 minutes.
• Meanwhile, in a one-quart casserole, combine the remaining ingredients. Cover with waxed paper. Microwave for 3 to 5 minutes or until berries have popped, stirring after 2 minutes.
• Cut the squash in half. Remove the seeds. Place cut side up on a microwave-proof platter. Spoon cranberry mixture into the hollowed-out squash.
• Cover with waxed paper and microwave for 1 to 3 minutes to heat through.

CRANBERRY-PECAN MICROWAVE ACORN SQUASH

Steps:

• Pierce each squash in several places to allow steam to escape, then place 2 inches apart in the microwave. Microwave on high for 6 minutes. Remove to a cutting board.
• Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate.
• Cover tightly with plastic wrap and microwave until tender, 7 to 9 minutes. Remove stems and cut a thin slice from the pointed ends to prevent tipping. Flip so cut-sides are facing up.
• Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half.
• Microwave, uncovered, until filling is heated through, 2 to 5 minutes.
• Serve topped with cranberry sauce.

MICROWAVE DELICATA SQUASH

Steps:

• Place delicata squash halves in a microwave-safe bowl, cut sides down. Pour in vegetable broth, season with salt, and cover with a lid.
• Cook in the microwave until easily pierced with a knife, about 8 minutes. Uncover carefully and drain broth. Flip squash and let cool for 5 minutes before cutting into smaller pieces.
• Whisk lime juice, sugar, Sriracha sauce, sesame oil, and fish sauce in a small bowl until sugar is dissolved. Pour dressing over squash.

MICROWAVE SQUASH

Steps:

• Place squash cut side-up on a microwave-safe serving dish. Spread butter into the hollows of the squash. Fill halfway with maple syrup. Microwave until fork-tender, 10 to 15 minutes.

ACORN SQUASH WITH WILD MUSHROOM CRANBERRY STUFFING

Steps:

• Preheat oven to 425°F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.
• Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
• Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.

CRANBERRY APPLE STUFFED SQUASH

Steps:

• Preheat oven to 350 and prepare baking dish large enough to hold your squash.
• Halve squash and scoop out the pulp.
• Place cut side down in baking dish and bake for 35 minutes. I usually add just a bit of water to the dish to keep the squash moist.
• About 7-10 minutes before your timer goes off, prepare filling. Heat small saucepan over medium heat, add butter, diced apple, fresh cranberries, brown sugar, pecans and cinnamon. Heat over medium heat until butter is melted, then simmer on low until timer goes off.
• Remove squash from oven, flip over and fill with apple/cranberry filling.
• Bake an additional 25-35 minutes depending on the type and size of your squash, again adding just a little water to the bottom of your baking dish. Squash is done when fork tender.

CURRIED STUFFED ACORN SQUASH

Steps:

• Wrap each squash half with plastic wrap.
• Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
• Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
• Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
• Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.