Stuffed Acorn Squash
As the leaves change color and a chill fills the air, it's time to embrace the flavors of autumn. Our Stuffed Acorn Squash recipe is the perfect way to do just that. With its enticing aroma and delightful combination of ingredients, this dish will transport you to a cozy, comforting culinary paradise
Equipment
- over
- 1 saucepan
- 1 small bowl
Ingredients
- 2 medium acorn squash
- 1 cup water, divided
- ⅓ cup reduced-calorie pancake syrup
- ¼ cup seedless raisins
- 1 large Granny Smith (or other tart) apple, peeled, cored and coarsely chopped
- ⅛ teaspoon ground nutmeg
- 1½ teaspoons cornstarch
Instructions
- Preheat the oven to 400° degrees.
- Cut the squash into halves, and scoop out (and discard) the seeds. Place the squash, cut side down, into a 13 x 9 inch baking dish. Add 1 cup of water to the baking dish and bake for 35 to 45 minutes (or until the squash are fork-tender). Remove the squash from the oven and turn them over (cut side up).
- Heat the pancake syrup in a saucepan over medium heat for about 1 minute. Add the apple, raisins and nutmeg; cook and stir for about 8 minutes (or until the apple is crisp-tender).
- Combine the cornstarch and the remaining 2 tablespoons of water in a small bowl until smooth; stir this into the saucepan with the apples and turn the heat up to medium-high. Cook the mixture (stirring constantly) until it boils and thickens (you want it fairly thick).
- Divide the mixture evenly among the 4 squash halves. Return the squash to the oven and bake for 10 minutes.
Video
Notes
Experiment with different fillings: While this recipe features a delicious combination of flavors, don't be afraid to get creative and try different fillings. Consider adding cooked quinoa, diced apples, or toasted nuts for an extra crunch. The possibilities are endless!
CTA: Share your favorite filling combinations in the comments below and let's inspire each other!
CTA: Share your favorite filling combinations in the comments below and let's inspire each other!