Stuffed Acorn Squash
Acorn squash baked with a festive stuffing
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 servings
- 2 acorn squash
- 4 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 cup celery chopped
- 1/2 cup apple chopped
- 1/2 cup dried cranberries
- 1/2 tsp salt
- 1 cup bread crumbs
- 1/4 cup parmesan cheese grated or crumbled
- salt and pepper to taste
Preheat your oven to 350°F. Set aside a baking sheet.
Slice 1/4 inch from the top and bottom of each squash so it sits flat. Then cut in half and remove seeds.
Brush with 1 tablespoon of olive oil, and bake for 30 minutes. Meanwhile, make the stuffing.
Set a large frying pan over medium heat. Add a tablespoon of oil along with apple, celery, cranberries and thyme. Fry 5 min.
Add the salt, bread crumbs, 1-2 tbsp more oil, parmesan cheese and salt and pepper. Stir to blend evenly.
Add stuffing to squash halves using a spoon. Bake for 15 more minutes. Serve and enjoy!
Calories: 323kcal | Carbohydrates: 36g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 624mg | Potassium: 116mg | Fiber: 4g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 2mg