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Cherry-Stuffed Acorn Squash

By: Christa Beard

"Sweet dried cherries, brown sugar and tangy lemon juice spruce up tender squash halves in this special wintertime side dish. 'Instead of sweet potatoes, I make this delicious recipe for holiday dinners,' writes Christa Beard of Jacksonville, Florida."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 medium acorn squash
2/3 cup dried cherries or cranberries
1/2 cup packed brown sugar
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup lemon juice
3 tablespoons butter or stick margarine

Directions

Cut squash in half; discard seeds. Place squash cut side up in two 13-in. x 9-in. x 2-in. baking dishes coated with nonstick cooking spray. Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter. Bake, uncovered, at 350 degrees F for 45-55 minutes or until squash is tender.

Footnotes

Nutritional Analysis: One serving (1 filled squash half) equals 261 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 268 mg sodium, 54 g carbohydrate, 5 g fiber, 2 g protein.