Ingredients
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1 acorn squash
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1/4 cup chopped celery
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2 tablespoons dried cranberries (or cherries, I have also used dried apricots)
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2 tablespoons butter, melted
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1 tablespoon brown sugar (or Splenda)
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2 tablespoons chopped walnuts
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1/4 teaspoon pumpkin pie spice (can substitute 1/4 tsp cinnamon with a dash of nutmeg if need be)
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1 large granny smith apple, peeled and chopped
Instructions
- Cut acorn squash in half, lengthwise. Remove and discard seeds and fiber.
- In a shallow microwave-safe dish, place squash cut-side down. Put 1 tbsp of water in bottom of dish. Microwave covered on high power 7 minutes until almost tender.
- In the meanwhile, combine apple, celery, cranberries, brown sugar, spice and butter in a mixing bowl.
- When squash is done, turn them over. Fill centers with apple mixture. Microwave covered on high power 5 minutes longer until squash and apple filling are tender. Let stand 3 minutes in microwave after done cooking.