Cranberry Filled Squash Microwave Only Recipes

ACORN SQUASH WITH CRANBERRY STUFFING

Steps:

• Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375° for 45 minutes. , Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy. , Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.

CRANBERRY ROASTED SQUASH

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

CRANBERRY STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°F.
• Coat a baking sheet with non-stick cooking spray.
• Cut squash in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.
• Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.
• Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.
• Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.
• To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch.
• Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
• Fill squash halves and heat in oven as above, or microwave until heated through.

CRANBERRY-PECAN MICROWAVE ACORN SQUASH

Steps:

• Pierce each squash in several places to allow steam to escape, then place 2 inches apart in the microwave. Microwave on high for 6 minutes. Remove to a cutting board.
• Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate.
• Cover tightly with plastic wrap and microwave until tender, 7 to 9 minutes. Remove stems and cut a thin slice from the pointed ends to prevent tipping. Flip so cut-sides are facing up.
• Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half.
• Microwave, uncovered, until filling is heated through, 2 to 5 minutes.
• Serve topped with cranberry sauce.

CRANBERRY-FILLED SQUASH (MICROWAVE ONLY!)

Steps:

• With a fork, pierce the whole squash on each side. Place on a paper towel in the microwave oven. Microwave 12 to 15 minutes or until fork-tender, turning over after 5 minutes.
• Let stand 5 to 10 minutes.
• Meanwhile, in a one-quart casserole, combine the remaining ingredients. Cover with waxed paper. Microwave for 3 to 5 minutes or until berries have popped, stirring after 2 minutes.
• Cut the squash in half. Remove the seeds. Place cut side up on a microwave-proof platter. Spoon cranberry mixture into the hollowed-out squash.
• Cover with waxed paper and microwave for 1 to 3 minutes to heat through.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

Steps:

• Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
• Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

ALMOND CRANBERRY SQUASH BAKE

Steps:

• In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash. , Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce. , Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly.

CRANBERRY-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

ACORN SQUASH WITH WILD MUSHROOM CRANBERRY STUFFING

Steps:

• Preheat oven to 425°F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.
• Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
• Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.