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Fruit Filled Squash

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  Acorn squash/Medium acorn squash 2 Small
  Apple 1 Cup (16 tbs), chopped
  Grated orange peel 1⁄2 Teaspoon
  Orange 1 Medium, peeled and diced
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 4 Teaspoon

Cut squash in half crosswise; remove seeds.
Sprinkle cavities with salt.
Combine apple, orange peel, orange, brown sugar, and 1/2 teaspoon salt.
Spoon equal amounts into the four squash cavities; dot each with 7 teaspoon of the butter.
Wrap each securely in foil.
Pour 14 cup water into the bottom of a slow electric crockery cooker.
Stack squash, cut side up, in cooker.
Cover and cook on low heat setting for 6 hours.
Unwrap; place squash on platter.
Drain any syrup remaining in foil into a small pitcher.

Recipe Summary

Difficulty Level: 
Slow Cooked
Everyday, Healthy

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1185 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 10.6 g53%

Trans Fat 0 g

Cholesterol 43 mg14.3%

Sodium 66.3 mg2.8%

Total Carbohydrates 270 g90%

Dietary Fiber 25.4 g101.8%

Sugars 151.4 g

Protein 10 g20.5%

Vitamin A 94.5% Vitamin C 345.4%

Calcium 52.6% Iron 46%

*Based on a 2000 Calorie diet

Fruit Filled Squash Recipe