Copied
Stuffed Acorn Squash
Prep:
|
Cook:
.svg){kind=icon}
Unknown
Ingredients
2 acorn squash, halved, and seeded
1 TBSP orange juice or apple cider
1 cup cranberries (fresh or frozen)
½ small Spanish onion
2 TBSP walnuts, chopped (optional)
1 egg white
½ Granny Smith apple, peeled and diced
2 cups water
¼ tsp cinnamon
½ tsp salt
No items found.
2 acorn squash, halved, and seeded
1 TBSP (15 ml) orange juice or apple cider
100 grams cranberries (fresh or frozen)
½ small Spanish onion
2 TBSP (30 ml) walnuts, chopped (optional)
1 egg white
½ Granny Smith apple, peeled and diced
2 cups water
¼ tsp (1.25 ml) cinnamon
½ tsp (2.5 ml) salt
No items found.
Rating
.svg)
Dietary Therapies
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free & Minimal Lactose
Vegetarian
Soy Free
Meal Type
Sides
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Preheat oven to 400°F (205°C).
- Bake squash for 35 minutes, cut side down in a large dish with 1 half cup (120 ml) water in it.
- While squash is baking, prepare filling.
- Combine onion, apple, and celery in a saucepan on medium-low heat for 15 minutes or until apple is soft. Remove from heat and add remaining ingredients.
- Remove squash from oven and cool enough to handle.
- Scoop out half of the flesh, leaving enough so the squash retains its shape. Do not break the skin.
- Add scraped out squash to apple mixture.
- Divide stuffing into 4 parts and fill the squash shells.
- Bake for 30 minutes or until tender.
No items found.
Nutritional Info
Storage
Notes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments