Acorn Squash with Cranberry Apple Stuffing
Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn’t entirely sure what form it would all take.
I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
paleo
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon cinnamon
- 1/2 cup dried cranberries
- 2 acorn squash
- boiling water
- 2 apples, peeled cored and chopped into 1/4 inch pieces
- 2 tablespoons grapeseed oil or coconut oil
- Carbohydrate 29.773635 g
- Cholesterol 0 mg
- Fat 0.336585 g
- Fiber 4.04789997434616 g
- Protein 1.75571 g
- Saturated Fat 0.055995 g
- Serving Size 1 1 Recipe (244g)
- Sodium 7.370029625 mg
- Sugar 25.7257350256538 g
- Trans Fat 0.102334 g
- Calories 113 calories
Cut squash in half and with a spoon, remove pulp and seeds In a 9 x 13 inch baking dish place squash cut-side down Pour ¼-inch boiling water into baking dish (or use ¼ inch room temperature apple juice for extra sweetness) Place dish in oven and bake squash for 30 minutes at 350° In a large bowl, combine apples, cranberries, cinnamon and oil to make stuffing Remove squash from the oven after 30 minutes Turn halves over and stuff center of each squash half with apple mixture Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender
