Fruit Stuffed Acorn Squash Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

Steps:

• Cut squash in half; discard seeds.
• Place squash cut side down in an ungreased 13x9x2-inch baking dish. Add 1 inch of hot water to the dish.
• Bake, uncovered, at 350* for 30 minutes. Drain water from pan; turn squash cut side up.
• Sprinkle with salt.
• Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.

Steps:

• Preheat oven to 375 degrees.
• Coat a baking sheet with nonstick cooking spray.
• Prepare rice according to package directions, and set aside.
• Arrange the squash halves, cut side down, on the prepared baking sheet.
• Bake 40 minutes, or until tender.
• Reduce oven temperature to 350 degrees.
• Scoop out the squash pulp, carefully leaving a 1/4 inch shell.
• Place pulp in a small bowl.
• In a skillet, heat the margarine over medium heat.
• Add the onion and cook, stirring, until tender (3 to 5 minutes).
• Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces.
• Stir in the cranberries, walnuts, and brown sugar.
• Divide the stuffing to fill the acorn squash shells.
• Place the shells on the baking sheet. (You may have to trim a bit off the bottom of some shells to keep them from turning over.).
• Bake for 15 minutes, or until heated through.
• Season with salt and pepper.

Steps:

• Slice squash in half lengthwise; scoop out seeds and discard.
• Place squash, cut edges down, in a large baking dish.
• Fill dish with hot water until 1/2 inches deep.
• At 350 degrees, bake, uncovered for 40 minutes; drain.
• In a large skillet, cook apple and onion in butter for about 10 minutes, or until apples and onions are tender.
• Mix together apple mixture, cheese, raisins, brown sugar, cinnamon, salt, and pepper in a big bowl.
• Arrange baked squash, cut edges up, in the large baking dish.
• Fill squash with apple mixture.
• Bake for about 15 minutes or until squash is tender and cheese is melted.

Steps:

• Cut squash in half and scoop out seeds and strings.
• Lightly grease baking sheet. Place squash on sheet, cut side down and back at 350 for 40 - 50 minutes, until soft but not mushy. Remove from heat and place, cut site up, on sheet.
• Saute onion, celery and garlic in olive oil until translucent.
• Add all other filling ingredients and mix until blended. Use a large spoon to fill squash halves.
• Cover squash with aluminum foil and bake at 375 for 20 - 30 minutes until all ingredients are well cooked.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
• Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
• While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
• Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

Steps:

• Preheat oven to 350°F and spray a 10x6 baking dish with nonstick cooking spray.
• Cut the squash in half lengthwise. Remove and discard the seed. Place cut side down in prepared baking dish. Bake for 50 minutes.
• Combine turkey, celery, and onion in a large skillet. Cook over medium-high heat, stirring frequently, until turkey is browned and crumbly, about 8 minutes; drain well.
• Add salt, cinnamon, and curry powder to turkey mixture. Cook, stirring frequently, for 1 minute. Stir in the applesauce and the bread cubes.
• Turn over squash in baking dish. Spoon equal portions of the turkey mixture into each squash half. Bake for 20 minutes. Serve immediately.