Cranberry Pecan Squash Food

CRANBERRY-PECAN MICROWAVE ACORN SQUASH

Cranberry-Pecan Microwave Acorn Squash image

This is really good for the holidays, plus it's quick and easy. Microwaving first makes it a lot easier to slice the squash.

Provided by Carol Seagraves

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

2 medium acorn squash
⅔ cup graham cracker crumbs
⅓ cup chopped pecans
⅓ cup unsalted butter, softened
3 tablespoons packed brown sugar
¼ teaspoon ground nutmeg
½ cup whole berry cranberry sauce

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.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 57.7 g, Cholesterol 40.7 mg, Fat 24.2 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 10.6 g, Sodium 103.6 mg, Sugar 27.9 g

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