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Twice Baked Acorn Squash With Fruit & Nut

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  Acorn squash 2 Medium
  Nuts 1⁄4 Cup (4 tbs), finley chopped
  Butter 3 Tablespoon
  Brown sugar 3 Tablespoon
  Raisins 2 Tablespoon, chopped
  Ground cinnamon 1⁄4 Teaspoon
  Dark corn syrup 2 Tablespoon

Cut squash in half and remove seeds.
Microwave as directed in chart .
Let stand 10 minutes.
Scoop cooked squash out of shells.
Mix squash with nuts, 2 tablespoons butter, 2 tablespoons brown sugar, raisins and cinnamon.
Spoon filling into squash shells.
Arrange squash in a 12x8x2 inch glass baking dish.
Combine 1 tablespoon butter, 1 tablespoon brown sugar and corn syrup in a 1 cup glass measuring cup.
Microwave 1 minute.
Stir until well blended.
Drizzle over tops of squash.
Microwave 5 to 7 minutes or until piping hot.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1487 Calories from Fat 513

% Daily Value*

Total Fat 57 g88.2%

Saturated Fat 26.6 g133.2%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 227.5 mg9.5%

Total Carbohydrates 256 g85.2%

Dietary Fiber 26.8 g107.3%

Sugars 72.1 g

Protein 21 g42%

Vitamin A 132.7% Vitamin C 276.2%

Calcium 59% Iron 62.7%

*Based on a 2000 Calorie diet

Twice Baked Acorn Squash With Fruit & Nut Recipe