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Acorn Squash

A crisp fall day is a great time to try to this colorful and savory dish. Start with a small to medium sized acorn squash and create a delicious filling that is both colorful and flavorful. Holiday alert: This dish may be a new Thanksgiving meal tradition.

Ingredients

Acorn squash:

  • 2 each acorn squash, raw
  • 1 tablespoon margarine, dairy free

Stuffing:

  • 1 cup apple, fresh, diced
  • 1/3 cup cranberries, fresh
  • 1 cup applesauce, unsweetened
  • 1/2 cup celery, diced
  • 1/4 cup brown sugar, firmly packed
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ginger, ground
  • 1/4 teaspoon salt

Method:

Prepping acorn squash:

  1. Preheat oven to 350°F.
  2. Cut acorn squash into halves. Slice across the middle lengthwise.
  3. Scoop out and discard seeds.
  4. Place face down in shallow baking pan with 1/2 cup water.
  5. Bake for 30 minutes.
  6. Remove from oven, turn acorn squash over and spread margarine along insides.
  7. Discard excess water and place pan to side.

Stuffing:

  1. In bowl, combine remaining ingredients.
  2. Spoon 1/4 stuffing into center of each half acorn squash.
  3. Bake uncovered for 25 minutes, remove from oven and serve.

Makes 4 servings

Nutritional Information Per Serving
Calories 106
Protein 1g
Phenylalanine 39.5mg
Leucine 59mg

Nutrient values listed in this recipe are approximate and obtained from a variety of sources including: USDA Nutrient Database; Food Values of Portions Commonly Used by Bowes & Church; Low Protein Food List for PKU by Virginia Schuett; PKU Foodlist; MSUD Food list, Emory University; manufacturer’s packaging. Household measurements when used are approximate, for greater accuracy use a gram scale.