You are here

Maple Pecan Squash

Healthycooking's picture
  Acorn squash 2 Pound (About 2 Medium)
  Chopped pecans 10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)
  Maple flavored syrup 1⁄4 Cup (4 tbs)
  Margarine 2 Tablespoon, melted
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Miniature marshmallows 1⁄4 Cup (4 tbs)

Cut each squash in half crosswise; remove and discard seeds.
Place squash halves, cut side down, in a lightly greased 15- x 10- x 1-inch jellyroll pan.
Bake, uncovered, at 350° for 35 minutes.
Scoop out pulp; discard shells.
Mash pulp in a medium bowl.
Add 1/2 cup pecans and next 5 ingredients; stir well.
Spoon mixture evenly into 4 (6-ounce) lightly greased baking dishes.
Top evenly with marsh-mallows and remaining 2 tablespoons chopped pecans.
Bake, uncovered, at 350° for 15 minutes or until lightly browned.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1868 Calories from Fat 1130

% Daily Value*

Total Fat 134 g205.5%

Saturated Fat 14.1 g70.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 537.4 mg22.4%

Total Carbohydrates 180 g60.1%

Dietary Fiber 28.9 g115.7%

Sugars 59.7 g

Protein 22 g43.4%

Vitamin A 89.8% Vitamin C 169.3%

Calcium 47.3% Iron 62.4%

*Based on a 2000 Calorie diet

Maple Pecan Squash Recipe