Best Cranberry Pecan Microwave Acorn Squash Recipes
CRANBERRY STUFFED ACORN SQUASH
From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) NOTE: Everyone said this made too much filling for 1 squash, so I changed the recipe to 2 squashes, to serve 4. Easy to halve for 2 servings. Microwave instructions included at end of regular instructions.
Provided by Outta Here
Categories Vegetable
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 317.7, Fat 2.9, SaturatedFat 0.4, Sodium 10.8, Carbohydrate 76.3, Fiber 7.1, Sugar 45.1, Protein 2.6
MICROWAVE ACORN SQUASH
Just microwave! You don't have to use the oven. You can just do one acorn squash instead of two, if you choose. Pricking all over, then putting in the microwave for a few minutes to soften a little, makes it easier to cut.
Provided by Sandra Zapp Winningham
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Prick all over the insides of the squash halves with a fork, brush with butter, and sprinkle with brown sugar. Place squash halves, cut sides-up, into a large, microwave-safe dish.
- Microwave on high power until flesh pierces easily with a fork, about 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 28.2 g, Cholesterol 10.8 mg, Fat 4.3 g, Fiber 3.4 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 36.9 mg, Sugar 9.5 g
ACORN SQUASH WITH CRANBERRY STUFFING
If you have squash or cranberry lovers at the table, here's your new go-to recipe. It's colorful, the blend of flavors is delicious and it's a fitting addition to a Thanksgiving menu. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 270 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 5g fiber), Protein 2g protein.
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