Apple Stuffed Squash
Recipe By Chef Chris Koch
Nothing says autumn like apples and squash. (and maybe a pumpkin or two…) Combine both of these famous fall produce into one scrumptious dish.
Per Serving (excluding unknown items): 430 Calories; 14g Fat (27.0% calories from fat); 6g Protein; 77g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 191mg Sodium. Exchanges: 3 -½ Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 2-½ Fat; 1 Other Carbohydrates.
- 2 acorn squash — halved and seeded
- 1 tablespoon melted butter or margarine
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 cups cooked white or brown rice — (cooked in chicken broth)
- 1 cup unsweetened applesauce
- ½ cup chopped celery
- ½ cup chopped toasted pecans
- ¼ cup firmly packed brown sugar
- ½ teaspoon onion powder
- ½ teaspoon ground ginger
- 4 small apple wedges with peel
- 1. Place squash cut‐side down in shallow baking pan. Bake at 350° 30 minutes. Turn squash cut‐side up; brush with butter. Sprinkle with salt and cinnamon.
- 2. Combine rice, applesauce, celery, pecans, brown sugar, onion powder and ginger. Fill squash evenly with rice stuffing.
- 3. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges.