Monday, October 4, 2010

Apple-Stuffed Acorn Squash

Fall is here and that means there is a chill in the air, the leaves are beginning to change and drop and there's a new crop of fall vegetables to enjoy! Here at Healthy Home Market, we love Acorn Squash! They have a shelf life of six months! And provide important nutrients like Vitamin A, Beta-Carotene, Vitamin C, Potassium, dietary fiber, manganese, folate, Vitamin B complex, omega 3 fatty acids, copper and tryptophan! Acorn Squash is extremely versatile and can be found in both sweet and savory recipes. We have listed one of the many healthy, delicious Acorn Squash recipes below. Enjoy and please feel free to share your favorite Acorn Squash recipe with us!


3 acorn squash, halved and seeded
2 tablespoons stick margarine
1 cup chopped onions
3 cups peeled, seeded, and chopped Granny Smith apples
1/2 cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 1/2 cups shredded Cheddar cheese


1.Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
2.Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
3.While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
4.Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

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