Stuffed Acorn Squash

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Stuffed Acorn Squash

 

2 (1 lb. ea.) small acorn squash, halved and seeded

1/2 tsp. salt

1/2 tsp. ground black pepper

3 TB butter or stick margarine

5 green onions, finely chopped

1 cup whole wheat bread crumbs

1/2 cup pecans, coarsely chopped

1/2 cup cranberries, coarsely chopped*

1/2 tsp. dried sage

 

Preheat the oven to 400º F. Arrange the squash, cut side down, in a baking

pan. Pour in 1/2 inch

of water and bake until tender, about 35 minutes. Remove from the oven, pour

off liquid and turn the

squash cut side up. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

 

Increase oven temperature to 425F.

 

Melt the butter in a skillet over medium heat. Add the green onions, bread

crumbs and pecans; cook,

stirring, until toasted.

 

Add 1/4 cup water, the cranberries, sage and remaining 1/4 teaspoon salt and

1/4 teaspoon pepper;

cook until the liquid is absorbed, about a minute. Spoon into the squash

cavities.

 

Cover the pan with foil. Bake the squash for 10 minutes. Uncover and bake

until crumbs are golden,

about 10 minutes longer.

 

Serves 4.

 

*Note: This cook has substituted dried cranberries or cherries and they work

well in this recipe too.