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Baked Acorn Squash

Heart Healthy Baked Acorn Squash Recipe

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.

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.

Time: 75 minutes

Servings: 8

Calories: 255

Make this for: Gluten Free

Dietary Review:

dietary-image

Jane Schwartz, RDN, CLT

This recipe has been reviewed by a dietitian.

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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Reviews for Baked Acorn Squash

Heart Healthy 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.