Acorn Squash Stuffed with Cornbread, Pears, and Cranberries
Recipe: #39775
November 06, 2022
Categories: Side Dishes, Rice, Brown Rice, Pear, Squash, New England, Sunday Dinner, Thanksgiving, Oven Bake, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"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 is 4-10 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
