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
  1. Directions:
  2. Preheat oven to 350° F.
  3. In a small bowl, mix together the apples, cranberries, walnuts, brown sugar, nutmeg and cinnamon. Set aside.
  4. 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.
  5. Boil the acorn squash halves for 15 minutes.
  6. Fill the hollowed squash with the apple mixture, and lightly brush the rest of the squash that's visible with olive oil.
  7. Set squash halves on a jelly roll pan and bake for 40 minutes.
  8. Remove from the over, transfer the squash to a serving dish, and serve immediately.
Recipe by Fooduciary at