Apple Filled Squash Halves Recipes

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APPLE-STUFFED SQUASH



Apple-Stuffed Squash image

Nila also sends along her recipe for Apple-Stuffed Squash, which will give any meal a real taste of autumn.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 8

1 medium acorn squash, halved and seeded
1/4 teaspoon salt
1 medium tart apple, thinly sliced
1 tablespoon raisins
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Sprinkle squash with salt. In a small skillet, saute apple slices and raisins in butter until apples are tender. Add the brown sugar, cinnamon and nutmeg. Spoon into squash halves; place in an ungreased 11x7-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until squash is tender.

Nutrition Facts :

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

This is the most incredible recipe that I make every Thanksgiving.

Provided by cksmom1

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 8

3 acorn squash, halved and seeded
2 tablespoons stick margarine
1 cup chopped onions
3 cups peeled, seeded, and chopped Granny Smith apples
½ cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
  • Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
  • While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
  • Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 51 g, Cholesterol 29.7 mg, Fat 13.2 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 228.7 mg, Sugar 24.8 g

SQUASH AND APPLE BAKE



Squash and Apple Bake image

This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.

Provided by Paula

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

½ cup packed light brown sugar
¼ cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon ground mace
2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
  • Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g

GROUND BEEF & APPLE FILLED ACORN SQUASH HALVES



Ground Beef & Apple Filled Acorn Squash Halves image

Great Fall comfort food. The prep time is so long mainly because I have included the baking of the squash while you are preparing the other ingredients. The cooking time is the final baking time. Enjoy!

Provided by Jellyqueen

Categories     Apple

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium acorn squash
1 lb lean ground beef
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
2 cups apples, pared and chopped
1/4 cup raisins
salt
4 tablespoons brown sugar, packed
2 tablespoons margarine or 2 tablespoons butter, melted

Steps:

  • Heat the oven to 400°F.
  • Cut each of the squash in half and remove the seeds and fibers.
  • Place the squash, cut sides down, in an ungreased baking pan.
  • Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
  • While the squash is baking, cook and stir the meat in a large skillet until it is brown.
  • Drain off the excess fat.
  • Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
  • When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
  • Drain off any remaining liquid in the pan and dry.
  • Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
  • Season the shells with salt to taste.
  • Mash the pulp and mix in the meat mixture.
  • Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each.
  • Drizzle with the melted butter.
  • Bake uncovered until the apple is tender, about 20 to 30 minutes.
  • Serve hot.
  • NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.

Nutrition Facts : Calories 449.3, Fat 17.4, SaturatedFat 5.8, Cholesterol 73.7, Sodium 1025.4, Carbohydrate 52.1, Fiber 5.2, Sugar 25.2, Protein 24.9

APPLE FILLED SQUASH HALVES



Apple Filled Squash Halves image

How to make Apple Filled Squash Halves

Provided by Melissa Travis @melt2585

Categories     Beef

Number Of Ingredients 9

2 - acorn squashes
1 pound(s) lean ground beef
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
2 cup(s) apples, chopped
1/4 cup(s) raisins
1 teaspoon(s) salt
4 tablespoon(s) brown sugar, firmly packed
2 tablespoon(s) melted butter

Steps:

  • Heat the oven to 400 degrees.
  • Cut each of the squash in half and remove the seeds and fibers.
  • Place the squash, cut sides down, in an ungreased baking pan.
  • Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
  • While the squash is baking, cook and stir the meat in a large skillet until it is brown.
  • Drain off the excess fat.
  • Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
  • When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
  • Drain off any remaining liquid in the pan and dry.
  • Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
  • Season the shells with salt to taste.
  • Mash the pulp and mix in the meat mixture.
  • Return to the shells, piling them full and sprinkle with 1 tablespoon of brown sugar on each.
  • Drizzle with the melted butter.
  • Bake uncovered until the apple is tender, about 20 to 30 minutes.
  • Serve hot.
  • NOTE: You can substitute a combination of 1/2 pound lean ground beef and 1/2 pound of bulk pork sausage for the 1 pound of lean ground beef.

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

An easy side dish to double or halve, this dish captures the flavors of fall and tastes wonderful! I enjoy it because it doesn't leave a huge puddle of sugar-butter, like many other recipes for baked squash do, and the taste of the baked apples go so well with the squash. This recipe is adapted from "1,000 Vegetarian Recipes" by Carol Gelles.

Provided by Greeny4444

Categories     Vegetable

Time 1h15m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 7

2 acorn squash, halved and seeded
3 cups apples, peeled and cubed (I use Gala)
1/2 cup pecans, chopped
2 tablespoons raisins
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Heat oven to 375°.
  • In a large baking dish, pour in about 1/4-inch of hot water. Place each half cut-side down in the baking dish. Bake for 30 minutes.
  • While the squash is baking, combine the remaining ingredients.
  • Remove squash from the oven; discard the water.
  • Place the squash, cut side up, in the pan, and stuff the center of each squash half with the apple mixture.
  • Return to the oven for 30 minutes longer, or until apples and squash are tender.

Nutrition Facts : Calories 347.4, Fat 16, SaturatedFat 4.6, Cholesterol 15.3, Sodium 54.3, Carbohydrate 54.8, Fiber 7.1, Sugar 26.4, Protein 3.4

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