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Yield: 4 servings
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Stuffed Acorn Squash
| Nutrition Information | |
| Calories: | 270 |
| Total Fat: | 1.8g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 673mg |
| Carbohydrates: | 57g |
| Dietary Fiber: | 5.4g |
| Sugars: | 8g |
| Protein: | 7.8g |
| Vitamin A: | 795iu (15%) |
| Vitamin C: | 25mg (41%) |
| Calcium: | 103mg (10%) |
| Iron: | 3.2mg (17%) |
Stuffed acorn squash is an elegant but quick centerpiece for any meal.
1 box reduced-sodium Stove Top stuffing mix
1 apple, cored and diced
2 acorn squash
Dash ground cinnamon
Cut acorn squash in half and remove seeds; cut bottom of halves so the squash will sit flat.
Microwave squash halves (covered) for 12 minutes. Preheat oven to 400º.
Make stuffing mix - add apples to water at the beginning and omit the margarine.
Divide stuffing among squash halves and sprinkle with cinnamon; place in baking pan with 1/4 inch water on bottom, cover and bake for 30-40 minutes until squash are tender.
Serve hot.
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