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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.


Acorn squash:

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


  • 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 tsp onion powder
  • 1/4 tsp ginger, ground
  • 1/4 tsp salt


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.


  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 1 g
Phenylalanine 39.5 mg
Leucine 59 mg

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.