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1.1 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
granulated sugar
brown sugar
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sugar as 51.9% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.1% of RDA
• Calories: 15.9% of RDA
• Carbs: 18.4% of RDA
• Fat (total lipid): 22.9% of RDA
• Fiber: 25.4% of RDA
• Fructose: 8.3% of RDA
• Protein: 7.8% of RDA
• Sodium: 22.8% of RDA
• Sugar: 51.9% of RDA
• Vitamin A (IU): 45.6% of RDA
• Vitamin B6: 27.8% of RDA
• Vitamin C: 49.2% of RDA
• Iron: 2.8% of RDA
• Magnesium: 33.2% of RDA
• Manganese: 22.1% of RDA
• Niacin: 23.4% of RDA
• Potassium: 32.1% of RDA
• Zinc: 5.9% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
50.7
g
Calories
319
 
Fiber
7.10
g
Iron
0.528
mg
Protein
8.79
g
Sodium
308
mg
Sugars
16.2
g
Fat (total lipid)
14.0
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
whole
+
-
 
cut in half, seeds discarded.
 
1/4
cups
+
-
 
 
2
tbsp
+
-
 
diced.
 
2
tbsp
+
-
 
 
1
whole
+
-
 
any tart apple, peeled and diced.
 
1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1/8
tsp
+
-
 
 
1
cup
+
-
 
can use fresh or frozen.
 
1/2
cups
+
-
 
 
2
tbsp
+
-
 
 
1/2
cups
+
-
 
crushed.
 
1
tbsp
+
-
 
 
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PREPARATION
PREPARING THE SQUASH
1.
Preheat he oven to 375 F.
2.
Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat.
3.
Add 1/2 in. of water. Cover and bake at 375° for 45 minutes.
PREPARING THE FILLING
4.
Meanwhile, in a small skillet, sauté celery and onion in butter until tender.
5.
Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally.
6.
Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
ASSEMBLING THE SQUASH
7.
Turn squash halves over; fill with cranberry mixture.
8.
Cover and bake 10-15 minutes longer or until squash is tender.
9.
Sprinkle tops with crushed walnuts and a pinch or two of brown sugar.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 319
Protein 8.79 g
Carbohydrates 50.7 g
Iron 0.53 mg
Fiber 7.10 g
Calcium 20.7 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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