Apple-Stuffed Acorn Squash

4.4
(131)

This is the most incredible recipe for apple-stuffed acorn squash. I make it every Thanksgiving.

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Prep Time:
35 mins
Cook Time:
55 mins
Total Time:
1 hrs 30 mins
Servings:
6
Yield:
6 stuffed squash halves

Ingredients

  • 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place squash halves onto a baking sheet, cut-sides down. Fill the baking sheet with 1/2 inch of water.

  3. Bake squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.

  4. While squash is baking, melt margarine in a large skillet over medium heat. Sauté onion and apple in margarine until onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.

  5. Once squash is done, stir raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn squash cut-sides up on the baking sheet and fill with the apple mixture.

  6. Return squash to the oven; bake until the filling is hot and cheese has melted, about 15 minutes.

Nutrition Facts (per serving)

338 Calories
13g Fat
51g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 338
% Daily Value *
Total Fat 13g 17%
Saturated Fat 7g 34%
Cholesterol 30mg 10%
Sodium 229mg 10%
Total Carbohydrate 51g 19%
Dietary Fiber 6g 22%
Total Sugars 25g
Protein 10g
Vitamin C 33mg 165%
Calcium 311mg 24%
Iron 2mg 13%
Potassium 1103mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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