Apple Filled Squash

Apple Filled Squash
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apple filled squash
Photo provided by Cami Wells
Yield: 4 servings
Ingredients:
  • 1 acorn or carnival squash (about 1 pound)
  • 1 medium apple
  • 2 teaspoons melted butter or margarine
  • 2 teaspoons brown sugar
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • Dash ground cloves

Directions:

  1. Wash hands with soap and water. Heat oven to 350°F. Coat a 1-quart baking dish with cooking spray.
  2. Scrub squash with a clean vegetable brush under running water. Halve squash and remove seeds. Place halves, skin side up, in dish and cover; bake 30 minutes.
  3. Gently rub apple under cold running water. Peel, core and chop apple. In medium bowl, combine apple, butter, brown sugar, cinnamon, nutmeg, and cloves.
  4. Turn cut sides of acorn squash up; top with apple mixture. Cover and bake 30 minutes longer or until apples are tender.
  5. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (¼ of recipe):
  • Calories 90
  • Total Fat 2g
  • Saturated Fat 1g
  • Cholesterol 5mg
  • Sodium 15mg
  • Total Carbohydrates 20g
  • Fiber 5g
  • Total Sugars 7g, includes 2g Added Sugars
  • Protein 1g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 6%
  • Potassium 8%
Nutrition Software Used: 
ESHA Food Processor

Source:

Recipe adapted from the Center for Disease Control and Prevention.

Tags:

apple cinnamon squash Thanksgiving