Acorn Squash

[Guest guest]

I enjoy squash and should make some more while it is still easily available

in the grocery stores. These are untried, but look yummy.

 

Acorn Squash Stuffed With Cornbread

Acorn Squash Stuffed With Quinoa And Fruit

Acorn Squash With Apple Filling

 

* Exported from MasterCook *

 

Acorn Squash Stuffed With Cornbread

 

Recipe By : www.prevention.com/cooking

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***CORNBREAD***

3/4 cup yellow cornmeal

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 cup skim milk

1/4 cup egg substitute

1 tablespoon honey

1/4 cup chopped pecans

***SQUASH***

2 large acorn squash

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon grated nutmeg

1/2 cup apple juice

 

To make the cornbread: In a large bowl, mix the cornmeal, flour, and baking

powder. In a small bowl, mix the milk, egg substitute, and honey. Pour

the liquid ingredients into the flour mixture and stir lightly. Fold in

the pecans until all the flour is moistened. Do not overmix.

 

Coat a 9 X 5-inch loaf pan with nonstick spray. Add the batter. Bake at

350 degrees F for 15 minutes. Allow the bread to cool.

 

To make the squash: Cut the squash in half lengthwise. Scoop out and

discard the seeds. Coat a 9 X 13-inch baking dish with nonstick spray.

Add the squash, cut-side down. Add a small amount of water to the pan so

the squash won't stick during baking.

 

Bake at 350 degrees F for 45 to 60 minutes, or until just tender. Do not

overbake, or the squash will collapse.

 

Allow the squash to cool slightly. Scoop out the flesh, leaving a 1/2-inch

shell. Transfer the pulp to a large bowl.

 

Crumble the cornbread and add to the bowl. Add the oil, basil and nutmeg.

Toss lightly to mix. Add the apple juice and mash lightly with a potato

masher. Do not overmix; stuffing should be slightly lumpy. If necessary,

add a bit more juice to make a moist mixture.

 

Mound the stuffing in the squash shells. Bake at 350 degrees F for 15

minutes, or until heated through. Serves 4.

 

Per serving: Calories: 361 Fat: 9.9 g. (25% of calories) Fiber: 9.6 g.

Cholesterol: 1 mg. Sodium: 177 mg.

 

 

 

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* Exported from MasterCook *

 

Acorn Squash Stuffed With Quinoa And Fruit

 

Recipe By : www.prevention.com

Serving Size : 8 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables Fruits

 

Amount Measure Ingredient -- Preparation Method

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4 medium acorn squash

4 cups low-sodium vegetable stock

2 cups quinoa -- rinsed and drained

2 tablespoons margarine

2 cups chopped apples

1 cup chopped pears

1/2 cup chopped dried apricots

2 tablespoons chopped walnuts

2 tablespoons honey

1 teaspoon ground cinnamon

1/2 teaspoon ground mace

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamom

 

This is a good main dish for Thanksgiving or other winter dinners. You may

prepare the stuffing mixture ahead and fill the squash as directed just

before the meal. For variety, you may bake the stuffing in a casserole as

a side dish.

 

1. Preheat the oven to 350ø. Coat a large baking dish or roasting pan

with no-stick spray.

 

2. Cut the squash in half lengthwise; scoop out and discard the seeds.

Place the halves, cut side down, in the prepared dish. Bake for 30 minutes.

 

3. Meanwhile, in a 2-quart saucepan over medium-high heat, bring the stock

to a boil. Add the quinoa; stir and reduce the heat to low. Cover and

simmer for 20 to 25 minutes, or until the liquid has been absorbed. Remove

from the heat and let stand for 5 minutes. Fluff with a fork.

 

4. In a large no-stick frying pan, melt the margarine. Add the apples,

pears, apricots and walnuts; cook, stirring frequently, for 5 minutes.

Stir in the honey, cinnamon, mace, allspice and cardamom; cook for 2 minutes.

 

5. Transfer to a large bowl. Add the quinoa and mix well.

 

6. Turn the squash cut side up. Divide the quinoa mixture among them.

(If there is any extra filling, place it in a small casserole dish.) Bake

for 15 minutes, or until the squash are tender.

 

Preparation time: 15 minutes Cooking time: 75 minutes Per serving:

Calories: 406 Fat: 8.5 g. (18% of calories) Fiber: 8.5 g. Cholesterol: 0

mg. Sodium: 83 mg. Makes: 8 servings

 

 

 

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* Exported from MasterCook *

 

Acorn Squash With Apple Filling

 

Recipe By : http://www.ohsu.edu/som-lipid/recipes 11/99

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 small acorn squash

1 large Granny Smith apple -- peeled,

cored and thinly sliced

1/8 cup brown sugar

1/2 teaspoon grated fresh ginger root

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1/4 cup nonfat vanilla yogurt

1/2 teaspoon grated lemon peel

 

This dish is perfect for fall; acorn squash and fresh apples are plentiful.

 

Pierce the squash with a fork in several places. Cook in a microwave oven

on high for 6 minutes. Turn over and cook 8 to 10 minutes longer, or until

the squash is tender. Set aside.

 

In a microwave-safe bowl, combine apple, brown sugar, ginger, cinnamon,

nutmeg and allspice. Cover with waxed paper and microwave on high 8 to 10

minutes, stirring every 3 minutes.

 

Cut squash in quarters; remove seeds. Spoon apple mixture into the squash.

 

In a small bowl, combine yogurt and lemon peel. Spoon on top of apple

mixture and serve immediately.

 

Makes 4 servings.

 

Per Serving: Calories 129, Total Fat trace grams, Sodium 14 mg, Cholesterol

trace mg, Fiber 5 gm CSI trace

 

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