Apple Stuffed Acorn Squash (V, GF) |
- 2 small acorn squash, about 6 inches in diameter each
- 2 Granny Smith apple, peeled, cored and sliced
- ⅓ cup walnut pieces
- ⅓ cup fresh, roughly chopped cranberries
- ¼ cup brown evaporated cane juice (raw cane sugar) or real, organic maple syrup
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- Extra Virgin Olive Oil
- Directions:
- Preheat oven to 350° F.
- In a small bowl, mix together the apples, cranberries, walnuts, brown sugar, nutmeg and cinnamon. Set aside.
- Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds.
- Boil the acorn squash halves for 15 minutes.
- Fill the hollowed squash with the apple mixture, and lightly brush the rest of the squash that's visible with olive oil.
- Set squash halves on a jelly roll pan and bake for 40 minutes.
- Remove from the over, transfer the squash to a serving dish, and serve immediately.
Recipe by at https://fooduciary.com/apple-stuffed-acorn-squash-vgf/
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