Acorn Squash - Apple Stuffed
This sweet and savory apple-squash combination makes a great side dish or a main course offering for vegetarian guests.
TIP: Fuji, Gala, Rome or Braeburn apples are good choices for this dish.
Ingredients
2 medium acorn squash3 tablespoons olive oil or coconut oil, divided
1/2 cup minced shallots
2 apples,* peeled, cored and cubed, about 2 cups
1/2 cup dried cranberries or dried cherries
1/4 cup maple syrup or maple sugar
2 tablespoons fresh-squeezed orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon each salt and pepper
Instructions
1. Preheat the oven to 400 degrees.2. Cut acorn squash in half lengthwise and scoop out the seeds and strings.
3. Brush 1 tablespoon olive or coconut oil over the cut surface. Place squash cut side down in a glass or clay baking dish. Add water to cover the bottom of the pan (about ½ inch) and bake in preheated oven for 30 to 35 minutes, until tender. Discard water.
4. Heat the remaining olive or coconut oil in a large skillet and sauté the shallots for about 3 minutes, stirring until softened. Add the apple and cook about 3 minutes more, stirring until blended.
5 Add the cranberries, maple syrup or sugar, orange juice, cinnamon, salt and pepper. Cover and cook about 5 minutes.
6. Spoon the stuffing into the squash cavities and bake uncovered 15 to 20 minutes more. Serve hot.
Yields 4 servings
1 serving contains 336 calories, 11g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 302mg sodium, 64g carbohydrates, 5g fiber, sugars, 3g protein.
I first made this recipe for Christmas 2017. From Gluten Free & More: https://glutenfreeandmore.com