Stuffed Acorn Squash I

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  1. Spray a 10x6x2" baking dish with pam. Halve squash; discard seeds.
  2. Place squash, cut side down, in baking dish. Bake, uncovered, in 350 °F oven for 50 minutes.
  3. Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till meat is no longer pink and vegetables are tender.
  4. Drain off fat. Stir in salt, curry powder, and cinnamon; cook 1 minute more.
  5. Stir in applesauce and bread cubes.
  6. Turn squash cut side up in dish. Place stuffing in squash halves. Bake uncovered, 20 minutes more.

Microwave directions

  1. Place squash, cut side down in a 10x6x2" microwave-safe baking dish.
  2. Micro-cook on 100% power (high) for 6½-8½ minutes or till tender. Set aside.
  3. In a 1 qt casserole cook turkey, celery, and onion, covered, on high for 2–3 minutes or till turkey is no longer pink, stirring twice. Drain.
  4. Stir in curry powder, salt, and cinnamon. Cook 30 seconds more.
  5. Stir in applesauce and bread cubes.
  6. Spoon into squash halves. Cook, uncovered, on high for 3–4 minutes or till heated through.

Nutritional information

Per serving:

  • 306 calories
  • 23 g protein
  • 38 g carbohydrates
  • 8 g fat
  • 63 mg cholesterol
  • 384 mg sodium
  • 1171 mg potassium