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Apple-Stuffed Squash
Nb persons: 4
Yield:
Preparation time: 1:15
Total time:
Source: Jenn-Air
| 3 pounds | acorn squash, 1.5 pound each |
| 1 tablespoon | margarine |
| 1 medium | apple, chopped |
| 1/4 cup | raisins |
| 2 tablespoons | white wine |
| 2 tablespoons | brown sugar, packed |
| 1 teaspoon | curry powder |
| 1/8 teaspoon | cardamom |
Grease 9 x 13 baking dish. Cut squash in half. Remove seeds. Place cut side down in dish. Bake in 350F convection oven, 35 to 45 minutes (or bake in preheated 350F radiant bake oven 45 to 50 minutes), or until tender.
In small saucepan melt 1 tablespoon margerine. Saute apple on medium high heat 4 to 5 minutes, or until tender-crisp. Stir in raisins, wine, sugar, curry and cardamon. Blend well and simmer on low heat 5 minutes.
Carefully scoop squash out of shells, leaving 1/8 to 1/4 inch thick shell. Mash squash. Stir in apple mixture. Fill each shell with 1/4 of squash mixture. Place in 9 x 13 baking dish.
Bake in 350F convection oven about 15 minutes or until lightly browned.
Per serving: 209 Calories; 3g Fat (13% calories from fat); 3g Protein; 47g Carbohydrate; 0mg Cholesterol; 45mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
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