This Apple Stuffed Acorn Squash almost tastes like you are eating dessert! This is a quick and easy squash recipe that is a welcome change from serving plain squash, plus it is sure to please your family, even your children. Enjoy the delicious flavors of Fall with this easy stuffed squash recipe.
Acorn Squash is easily found in supermarkets. As the name suggests, this winter squash is small and round shaped like an acorn. Choose firm, well-shaped squash that are heavy for their size and have a hard, tough skin.
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- 1 large acorn squash, halved and seeded
- 1 cup water
- 3 tablespoons butter, melted
- 1/2 to 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon, ground
- 2 tablespoons firmly packed brown sugar
- 1 large Granny Smith apple, peeled, cored and chopped
- 1/4 cup nuts of your choice, chopped
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Heat oven to 350 degrees F.
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T
o make Apple Stuffed Acorn Squash: Cut squash in half lengthwise (from stem to end). Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half. Score the insides of each half several times with a sharp knife. -
Place acorn squash, cut side down, in a large baking pan or dish; pour water into bottom of pan around the squash. Bake 20 minutes. Remove from oven.
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Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, and chopped apples. Divide mixture evenly among partially cooked squash and return to oven for 60 minutes or until tender when flesh is poked with a fork.
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Sprinkle with chopped nuts to serve.
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Makes 2 servings.