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Baked Acorn Squash

Gluten Free Baked Acorn Squash Recipe

               
Baked Acorn Squash
Fiber-rich acorn squash is baked to tender perfection, then filled with cranberries, apricots, and pecans in this fall-inspired squash recipe. This sweet, crunchy side dish is perfect for Thanksgiving and the whole holiday season.
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Ingredients
Recipe yields 8 servings
4 acorn squash
1 cup chopped dried plums
1/2 cup chopped sweetened dried cranberries
1/2 cup chopped pecans
1/2 cup chopped dried apricots
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Directions
Step 1

Preheat oven to 375°. Lightly coat 2 baking sheets with nonstick cooking spray.

Step 2

Cut each acorn squash in half lengthwise and scoop out seeds and strings. Lightly coat cut side of squash with nonstick cooking spray.

Step 3

Arrange squash halves, cut side down, on baking sheets and bake for 45 minutes. Remove the squash from the oven and turn over.

Step 4

In a bowl, mix the plums, cranberries, pecans and apricots. Spoon mixture into the cavity of each squash.

Step 5

Bake for an additional 15 minutes, or until tender and filling is warmed through.

Time: 75 minutes
Servings: 8
Calories: 255
Make this for: Heart Healthy
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 acorn squash
Per serving:
calories:255
total fat:5g
sat fat:0g
cholesterol:0mg
sodium:12mg
total carb:50g
fibers:6g
proteins:3g

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Gluten Free Baked Acorn Squash Recipe
Ingredients
Recipe yields 8 servings
4 acorn squash
1 cup chopped dried plums
1/2 cup chopped sweetened dried cranberries
1/2 cup chopped pecans
1/2 cup chopped dried apricots
Directions
Step 1

Preheat oven to 375°. Lightly coat 2 baking sheets with nonstick cooking spray.

Step 2

Cut each acorn squash in half lengthwise and scoop out seeds and strings. Lightly coat cut side of squash with nonstick cooking spray.

Step 3

Arrange squash halves, cut side down, on baking sheets and bake for 45 minutes. Remove the squash from the oven and turn over.

Step 4

In a bowl, mix the plums, cranberries, pecans and apricots. Spoon mixture into the cavity of each squash.

Step 5

Bake for an additional 15 minutes, or until tender and filling is warmed through.

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