Harvest Baked Acorn Squash Recipe
Servings: 6
Ingredients
- 3 lg. acorn squash, halved with seeds removed
- 13 1/2 ounce. can pineapple tidbits, liquid removed
- 1 1/2 c. unpeeled slices apples
- 1 c. minced celery
- 1/2 c. minced walnuts
- 1/2 c. butter
- 1/2 c. brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Directions
- Place squash with cut side down in large baking dish. Add in 1 c. water to bottom of dish. Bake at 350 degrees for 45 min. Combine pineapple, apples, celery, and minced nuts in small bowl. Heat butter. Blend in brown sugar, cinnamon, and salt. Pour over pineapple mix, tossing lightly. Remove squash from oven. Drain off water. Turn cut side up. Spoon in pineapple mix. Return to oven and bake 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 160 | 49% |
| Total Fat 18.4g | 23% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 225mg | 9% |
| Potassium 335mg | 10% |
| Total Carbs 41.8g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 33.19g | 22% |
| Protein 1.61g | 3% |
