Preparation Time:15 minutes
Cook Time:1 hour 10 minutes
Choose acorn squash that has no soft spots and is heavy for its size. Acorn squash can be stored in a cool, dark, well-ventilated place for up to 1 month.

Apple-Stuffed Acorn Squash

Preheat oven to 350°F. Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, into a 13x9x2-inch baking dish. Add water to a depth of 1 inch.

Cover and bake 45 minutes; drain. Return squash to baking dish, cut side up; set aside.

Melt butter in a large skillet over medium heat; add apples, pecans, apple juice, sugar, salt and nutmeg. Cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.

Bake 15 minutes or until apples are tender. Transfer stuffed squash to a platter, and serve.

Nutrition Facts
Serving Size 1/4 of recipe
Amount Per Serving
Calories 318Calories from Fat 0
% Daily Value*
Total Fat 17g26%
Saturated Fat 5g23%
Cholesterol 16mg5%
Sodium 591mg25%
Potassium 891mg 
Total Carbohydrate 45g15%
Dietary Fiber 7g26%
Protein 3g 
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
Omega3 0.24g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.