Acorn Squash Stuffed with Cornbread, Pears, and Cranberries

4-10
Servings
15-20m
Prep Time
1.17m
Cook Time
16m
Ready In


"A delicious acorn squash stuffed with cornbread, rice, pears, cranberries and pecans. Can be made as a vegetarian style entree along with mashed potatoes, candied sweet potatoes, etc. or as a show stopper side gracing your Holiday table. You don't have to wait for a holiday to serve it as it makes for an excellent side with your roasted chicken dinner or along with a side salad."

Original recipe yields 4-10 servings
OK

Nutritional

  • Serving Size: 1 (495.6 g)
  • Calories 492.8
  • Total Fat - 26.6 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 32.8 mg
  • Sodium - 928.3 mg
  • Total Carbohydrate - 56.6 g
  • Dietary Fiber - 7.9 g
  • Sugars - 10.1 g
  • Protein - 8.7 g
  • Calcium - 98.2 mg
  • Iron - 2.6 mg
  • Vitamin C - 24.3 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 450-degrees. Bring the water and the margarine to a boil in a large covered pot over high heat. Stir in the carrot, celery, zucchini, corn kernels, pear, and cranberries. Sprinkle with salt and pepper. Cover, lower the heat to medium,and cook for 2 minutes, stirring once. Remove from the heat. Stirring the stuffing cubes. Stir well to mix. Add the rice, orange zest, pecans,,, and ginger. Stir well to mix. Taste for seasonings.

Step 2

Spray a large roasting pan with nonstick cooking spray. Divide the stuffing among the 4 acorn squash halves,mounding each. Arrange the stuffed halves, in the roasting pan,leaving a little space in between each for even roasting. Pour 2 cups of hot water into the pan around, not over, the stuffed squash. Cover the pan with foil, tenting it to avoid touching the stuffing. Bake for about 1 1/4 hours or until the squash is tender when pierced with a fork.

Tips & Variations


No special items needed.

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