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Apple Stuffed Acorn Squash

By: gfp

Yummy to the tummy fall treat.

Preparation Time Time To Table
10 min. 70 min.

Ingredients:

    • 2 acorn squash
    • 2 med. apple(s), peeled (unless they are organic), cored and choppedFODMAP
    • 2 Tbsp. water
    • 3 Tbsp. coconut palm sugar
    • 3 Tbsp. pecans, chopped
    • 1 Tbsp. coconut oil , heat till liquid
    • 1 tsp. coconut flour
    • 1/4 tsp. cinnamon

Cut the acorn squash in half, lengthwise, scoop out the seeds.  Place cut side down in a microwave-safe baking sheet or large dinner plate.  Cover with plastic wrap and microwave on high for 10 minutes or until soft on the inside.  Or place in a baking pan with a tablespoon of water in the bottom, cover with foil and heat in 400 degree oven for 50 minutes or until soft.

In a sautee pan (or in microwave bowl, heat apples and water for 5 minutes), heat the water and add the chopped apples, stir for 5-8 minutes until the apples are softened.

Combine sugar, pecans, oil, flour and cinnamon in a small bowl.  

Turn each squash half cut side up and fill with apples, evenly divided.  Sprinkle topping over apples.  Cover with foil and put back in the oven for another 15 minutes.  Or put back in microwave pan or dish, cover with plastic wrap and cook on high for 2 minutes.  The squash should be tender, not hard.

Yield: 

4 halves

Nutritional Information

Serving size:
1/2 Squash
Amount per serving
Total Calories:
210
Total Fat Calories:
81
Fat:
9gm
Saturated Fat:
3.5gm
Protein:
3gm
Carbohydrate:
38gm
Sugar:
12gm
Fiber:
5gm
Sodium:
9mg

Tip: 

If you're pressed for time, the microwave makes this a quick 20 minute recipe.  Add cranberries or dried cranberries for a blast of color and flavor.