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Recipe courtesy of Sandra Lee
Acorn Squash with Raspberry Stuffing
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 379
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 379
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Cut squash in half and scoop out seeds. Use a pastry brush to brush squash with olive oil and sprinkle with pumpkin pie spice; set aside.
- In a large mixing bowl, stir to combine remaining ingredients. Fill centers of squash with stuffing mixture.
- Place in a baking dish and cover with foil. Bake in preheated oven for 45 minutes.
- Remove foil and continue baking another 15 to 20 minutes or until squash is fork tender.
- Cut each half acorn squash into half and serve hot.
