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Fruity Acorn Squash Bake
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Fruity Acorn Squash Bake

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Pineapple and cranberries give this acorn squash bake its sweet- tart appeal. If you don't mention it's a Healthy Living recipe, no one will ever know!
What You Need
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8 servings
Original recipe yields 8 servings
2 acorn squash (2 lb.), cut lengthwise in half, seeded
2 Tbsp. butter or margarine, melted, divided
1 can (8 oz.) pineapple chunks in juice, drained, finely chopped
1 pear, peeled, cut into 1/2-inch pieces
1/2 cup dried cranberries
1/3 cup PLANTERS Slivered Almonds, toasted
2 Tbsp. brown sugar
1 Tbsp. honey
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Let's Make It
1
Heat oven to 375°F.
2
Cut thin slice off rounded side of each squash half to prevent it from tipping over. Place in single layer in foil-lined pan; brush insides evenly with about half the butter.
3
Combine fruit and nuts in medium bowl. Add sugar and honey; mix lightly. Spoon into squash halves; brush with remaining butter.
4
Bake 1 hour or until squash is tender. Cut in half.
Kitchen Tips
Tip 1
Substitute
Substitute a Granny Smith apple for the pear.
Tip 2
Make Ahead
Squash shells can be filled with fruit mixture ahead of time. Refrigerate up to 24 hours. Remove from refrigerator about 1-1/2 hours before serving. Let stand at room temperature 20 min., then uncover and bake as directed.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 25mg
1%
Total Carbohydrates 26g
9%
Dietary Fibers 3g
11%
Sugars 18g
36%
Protein 2g
4%
Vitamin A
8%
Vitamin C
10%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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