Apple-Stuffed Acorn Squash
Acorn squash half filled with cinnamon apple — 137 calories, 6 g of fibre.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Acorn squash filled with cinnamon apple and baked in the microwave in under half an hour — 137 calories, 6 g of fibre, one squash half per person.
The filling only needs a quarter of an apple and a quarter teaspoon of sugar. The squash is sweet enough on its own; the apple is there for texture.
This is a side, not dessert. It goes next to roast pork or chicken the way applesauce would, and it looks a lot better on the plate.
Ingredients
- Squash (Winter, Acorn)1/2, seeds scooped out (190 g)
- Apple (Granny Smith)1/4, chopped (45 g)
- Butter (Stick, Unsalted)1/2 teaspoon (2 g)
- Brown sugar1/4 teaspoon, packed (1 g)
- Ground cinnamona pinch
- Leave the skin on a firm apple like Granny Smith — it holds its shape through two rounds in the microwave.
- Check the squash with a fork at the 3-minute mark of the last round; it goes from tender to collapsed quickly.
- Oven version: 400°F, 40 to 45 minutes with the filling in from the start. Refrigerate leftovers within two hours.
- Contains: milk (butter).
- Dairy-free: use the same amount of olive oil or coconut oil instead of butter. Naturally gluten-free.
Method
- Wash your hands and all surfaces before you start.
- Cut the squash in half and scoop out the seeds. Put the half in a glass dish, cover, and microwave on high 5 minutes.
- Melt the butter in a small bowl in the microwave. Stir in the apple, brown sugar and cinnamon.
- Microwave the apple mixture 1 1/2 minutes, until the apple starts to soften.
- Spoon the filling into the squash hollow. Cover and microwave 3 to 5 more minutes, until the squash is tender.
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