Stuffed Acorn Squash

Stuffed Acorn Squash
Staff Writer
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If you want to incorporate another fall favorite into your stuffing recipe, opt to include a stuffed acorn squash on your Thanksgiving table.

Click here to see Thanksgiving Stuffing Reinvented in 8 New Ways

4
Servings
293
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium-size acorn squash
  • Olive oil
  • 2  Tablespoons  butter
  • onion, choppped
  • sliced crimini mushrooms
  • 1  Teaspoon  chopped sage
  • 1/2  Cup  dried cranberries
  • 4  Cups  prepared stuffing

Directions

Preheat the oven to 375 degrees. Halve the squash and scoop out the seeds and pulp. Drizzle a baking sheet with olive oil, place squash on baking sheet, cut side down, and bake for 30-45 minutes until tender.

Melt butter in a skillet over medium heat. Sauté the onions until translucent. Add in the mushrooms cook for 5 minutes. Remove from heat and cool slightly. In a large bowl, combine the mushroom mixture with the sage, cranberries, and stuffing. Spoon the stuffing mixture in the acorn squash halves.  Bake for 20-30 minutes until heated through.

Nutritional Facts

Total Fat
6g
9%
Sugar
21g
23%
Cholesterol
75mg
25%
Carbohydrate, by difference
32g
25%
Protein
26g
57%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
5mg
1%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Iron, Fe
2mg
11%
Magnesium, Mg
1mg
0%
Niacin
1mg
7%
Phosphorus, P
4mg
1%
Sodium, Na
1797mg
100%
Water
5g
0%

Acorn Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Acorn Squash Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.

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