Friday, October 20, 2006
Side Dishes: Apple-Stuffed Acorn Squash
2 acorn squash
2 Tbsp butter or margarine
2 medium apples, peeled and chopped
1/2 cup chopped pecans
1/2 cup apple juice
2 Tbsp light brown sugar
1/2 tsp nutmeg
Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13x9-inch baking dish. Add water to depth of 1 inch.
Cover and bake at 350F for 45 minutes; drain. Return squash to dish, cut side up. Set aside.
Melt butter in a large skillet over medium heat; add apples, pecans, apple juice, sugar, salt, and nutmeg. Cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.
Bake for another 15 minutes or until apples are tender.
Serves 4.
Per serving: Cals 318, 17g fat, 16mg chol, 591mg sodium, 45g carb, 3g protein, 7g fiber.
2 Tbsp butter or margarine
2 medium apples, peeled and chopped
1/2 cup chopped pecans
1/2 cup apple juice
2 Tbsp light brown sugar
1/2 tsp nutmeg
Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13x9-inch baking dish. Add water to depth of 1 inch.
Cover and bake at 350F for 45 minutes; drain. Return squash to dish, cut side up. Set aside.
Melt butter in a large skillet over medium heat; add apples, pecans, apple juice, sugar, salt, and nutmeg. Cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.
Bake for another 15 minutes or until apples are tender.
Serves 4.
Per serving: Cals 318, 17g fat, 16mg chol, 591mg sodium, 45g carb, 3g protein, 7g fiber.
Labels: side dishes
# posted by jLow @ 9:53 AM 
