This recipe for Apple Stuffed Acorn Squash is another one that Fruits & Veggies-More Matters graciously allowed us to use. I agree with most everything they tell us about this and other recipes with the exception of maybe one thing.
In my house, there is no way that eight people would be satisfied dividing two delicious acorn squashes among them. My count would have to be four squashes and double the stuffing. Acorn squash lends itself perfectly to baked vegetable recipes, and although it is available year 'round, it is generally considered a product of a fall vegetable garden.
However, I am going to put the recipe just as I received it, since the Nutritional Information per Serving and the ingredient list is based on the eight servings. You can feel free, however, to adjust the recipe to make more or less depending on your family's needs.
I hope we have many "squash lovers" in the group because the wonderful, green acorn squash is one of the most flavorful and can be prepared many ways. Let's just concentrate on this healthy version of Apple Stuffed Acorn Squash for right now, however.
If you're looking at the list of things to do under "Method," and saying to yourself, "No way." Please don't let the number of steps prevent you from trying these Apple Stuffed Acorn Squash. Please take a second to read through the instructions...I think you'll find that the list is long but the tasks are quite short. I hope you'll let me know how much you love this recipe.
Ingredients
1/4 cup raisins
2 acorn squash (about 4" in diameter)
8 seconds butter-flavor cooking oil spray
2 tablespoons sucralose no-calorie sweetener (I'm giving you the example of the brand name Splenda in case you didn't recognize it as sucralose.)
1/4 teaspoon cinnamon
2 medium Fuji apples (or another of your choice)
2 tablespoons light butter
Method
Cover raisins with warm water and soak for 20 minutes; then drain.
While soaking, preheat oven to 375°F.
Cut acorn squash into quarters and remove the seeds.
Spray the inside of each squash quarter with one second of cooking oil spray.
Mix sweetener and cinnamon together. Sprinkle squash quarters with 1/2 of cinnamon mixture.
Bake for 10 minutes.
While baking, cut apples into quarters and remove the core. Chop apples into 1/2" pieces.
Melt butter in a saucepan over medium heat.
Add apples, raisins and remaining cinnamon mixture. Mix well and remove from heat.
Take squash from the oven and top with equal amounts of apple mixture, making sure to scrape saucepan well.
Squash needs all the melted butter to stay moist as it bakes.
Return squash to the oven and cook for 30-35 minutes or until apples and squash are tender. Serve warm.
Each serving provides: An excellent source of vitamin C and a good source of vitamin A, potassium and fiber.
Nutritional Information per Serving
Calories: 101 Total Fat: 3.2g Saturated Fat: 1g % of Calories from Fat: 25% Protein: 1g Carbohydrates: 21g Cholesterol: 4 mg Dietary Fiber: 3g Sodium: 28mg
