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Dietitian Reviewed: Jane Schwartz, RDN, CLT
Photo Credit: Baldwin Publishing Staff Photographer
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.
Total Time
75 minutes
Servings
8
Calories
255
Ingredients
Recipe yields 8 servings
Directions
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Step 1
Preheat oven to 375°. Lightly coat 2 baking sheets with nonstick cooking spray.
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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.
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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.
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Step 4
In a bowl, mix the plums, cranberries, pecans and apricots. Spoon mixture into the cavity of each squash.
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Step 5
Bake for an additional 15 minutes, or until tender and filling is warmed through.