READY IN 1½ hrs

Apple-Stuffed Acorn Squash

Read Reviews (23)

"This is the most incredible recipe that I make every Thanksgiving." — cksmom1

Directions

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.

Kitchen-Friendly View

PREP 35 mins
COOK 55 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Nov 30, 2009

this was delicious. the cheese had me wondering, but it ended up making a gooey, tasty filling for the squash. only thing i will do different next time is to hit the squash with a bit of salt before i put the filling. great recipe!!

—cz1155

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Dec 27, 2010

My family was delighted with the squash! I made a few changes in technique. I salted the squash, as another reviewer suggested and also flipped the squash, so that the acorn "bowl" was in the water. I soaked the raisins in 1/2 cup of hot apple juice and then added the apple juice to the apple mixture. Also, I scooped the squash from the acorn and added it to the apple mixture. It was delicious. My brother was literally scraping his acorn "bowl".

—dulceanna

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32 Ratings

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Nov 11, 2010

Excellent recipe, thanks for sharing. The only thing I changed was that I took the squash out and placed it in a baking dish. I made an indention in the center and placed the filling inside. Yummy.

—dhiemorgan

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Oct 06, 2012

Yummy. I added bacon bits! Tricky part was separating the rind and the squash.

—ivanandmarcia

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Jun 10, 2010

very good , used apple smoked cheddar and omitted the raisins,

—lynn

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Mar 20, 2013

i liked this well enough, though i found it very sweet. my fiancé raved and loved it, so 5 stars from him!

—Sarah

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Sep 18, 2012

This was very good. It was my first attempt at any kind of acorn squash and I was pleasantly surprised. I didn't change the technique other than using the grill rather than the oven. We had a whole bag of golden delicious so I used one of those and since I don't like raisins, I used dried cranberries instead. This will be repeated for sure.

—linda2d

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Oct 12, 2012

This was wonderful. I made it exactly according to the recipe, adjusted to 2 servings. My husband loves acorn squash, but I have never cared for it. Well, I loved this recipe, and he was positively ecstatic over it. This is the only way I will prepare acorn squash in the future, and he will get his favorite squash much more often.

—Oregon Snowbird

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Nutrition

Calories
338 kcal
17%

Carbohydrates
51 g
16%

Cholesterol
30 mg
10%

Fat
13.2 g
20%

Fiber
6.1 g
24%

Protein
10 g
20%

Sodium
229 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple-Stuffed Acorn Squash

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 338
Calories from Fat: 119

% Daily Value *
Total Fat 13.2g 20 %
Saturated Fat 6.7g 33 %
Cholesterol 30mg 10 %
Sodium 229mg 9 %
Potassium 1103mg 31 %
Total Carbohydrates 51g 16 %
Dietary Fiber 6.1g 24 %
Protein 10g 20 %
Sugars 24.8g
Vitamin A 27 %
Vitamin C 55 %
Calcium 39 %
Iron 24 %
** Thiamin 37 %
Niacin 30 %
** Vitamin B6 30 %
Magnesium 35 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.