Stuffed Acorn Squash

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Stuffed Acorn Squash
Stuffed Acorn Squash

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

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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

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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Recipe PDF

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.
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Nutritional Info

Storage

Notes

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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