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Baked stuffed squash
Title

Baked stuffed squash

Serves
Serves:
4
Time to make
Time to make:
15 minutes preparation; 40 minutes cook time
Ingredients

Ingredients

1 small buttercup, acorn, or other winter squash 
1/2 cup tart cooking apple, chopped
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg
 

Directions

Directions

  1. Heat oven to 400 degrees F. Cut squash in half; remove seeds and fibers. 
  2. Place squash halves, cut side up in ungreased baking dish (11 by 7 by 1 1/2 inches). 
  3. Mix remaining ingredients. Spoon into squash halves. 
  4. Cover and bake for 30 to 40 minutes or until squash is tender. (Baking time may vary for a winter squash other than buttercup.)
Tips and Variations
Tips and Variations
  • You can substitute any winter squash for the acorn squash in this recipe.
  • Buy extra squash when it is on sale in the fall. It generally stores for a month or more in a cool, dark place.
  • Baked stuffed squash freezes well.
  • If you have leftover stuffed squash, remove and discard the squash peel. Chop the squash. Add the chopped squash and stuffing to oatmeal, a grain or lettuce salad, or a wrap.
     
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Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Side Dishes
Serving Size
Serving Size:
1/4 of prepared recipe
Special Criteria
Special Criteria:
Vegetarian

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Nutritional Info

Nutritional Info

Serves 4
Amount per serving
Calories
74
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
19 mg
Total Carbohydrates
15 g
Dietary Fiber
2 g
Total Sugar
3 g
Protein
1 g
Allergens:
Dairy
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Baked stuffed squash
Baked stuffed squash
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