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Pecan Squash

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Ingredients
  Acorn squash 2 Pound (2 Small Size, 1 Pound Each)
  Graham cracker crumbs 1⁄2 Cup (8 tbs)
  Coarsely chopped pecans 1⁄4 Cup (4 tbs)
  Margarine/Butter 2 Tablespoon, melted
  Packed brown sugar 1 Tablespoon
  Ground nutmeg 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
Directions

1. Prepare and microwave squash except do not let stand. Remove stems; cut thin slice from pointed ends to prevent tipping.
2. Mix remaining ingredients. Arrange squash halves, cut sides up, on serving plate. Spoon crumb mixture into squash halves. Microwave uncovered on high 3 to 6 minutes or until mixture is hot.
3. Top with cranberry sauce if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Pecan
Preparation Time: 
5 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 882 Calories from Fat 407

% Daily Value*

Total Fat 47 g72.1%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 342.5 mg14.3%

Total Carbohydrates 122 g40.8%

Dietary Fiber 16.6 g66.4%

Sugars 18.6 g

Protein 11 g21.3%

Vitamin A 88.4% Vitamin C 167%

Calcium 33.5% Iron 40.1%

*Based on a 2000 Calorie diet

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Pecan Squash Recipe