Apple-Stuffed Acorn Squash
Flavors of the farm and orchard meet in this simple and delicious vegetarian recipe!
TOTAL TIME:1 hour
- Ā¼ cup raisins
- 2 acorn squash (about 4ā€¯ diameter each)
- Butter-flavor cooking oil spray
- 2 Tbsp. no-calorie sweetener
- Ā¼ tsp. cinnamon
- 2 medium Fuji apples
- 2 Tbsp. light butter
Cover raisins with warm water and soak for 20 minutes, then drain.
While raisins soak, preheat oven to 375Ā° F. Cut acorn squash into quarters and remove the seeds. Lightly spray the inside of each squash quarter with cooking oil spray.
In a small bowl, mix sweetener and cinnamon together. Sprinkle squash quarters with Ā½ of cinnamon mixture. Bake for 10 minutes.
Meanwhile, cut apples into quarters and remove the core. Chop apples into Ā½ā€¯ pieces. Melt butter in a saucepan over medium heat. Add apples, raisins and remaining cinnamon mixture. Mix well and remove from heat.
Take squash from the oven and top with equal amounts of apple mixture, making sure to scrape saucepan well. Squash needs all the melted butter to stay moist as it bakes. Return squash to the oven and cook for 30-35 minutes or until apples and squash are tender. Serve warm.
Each serving provides: An excellent source of vitamin C, vitamin A, potassium and fiber.