Stuffed Acorn Squash Rings
You can never have too many side dish recipes, so give Stuffed Acorn Squash Rings a try. This recipe serves 8. One serving contains 266 calories, 4g of protein, and 11g of fat. For 86 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe is liked by 9 foodies and cooks. A mixture of acorn squash, pecans, pineapple in juice, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Kraft Recipes. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 41%. Try Quinoa-Stuffed Acorn Squash Rings, Maple-Roasted Acorn Squash Rings, and Vanillan and Cardamom-Glazed Acorn Squash Rings for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
2 small acorn squash (2 lb.)
1/4 cup plus 2 Tbsp. butter or margarine, divided
2 green onions, sliced
1/2 cup chopped toasted PLANTERS Pecans
1/2 tsp. pepper
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup raisins
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
hot water
Equipment:
oven
frying pan
bowl
Cooking instruction summary:
Heat oven to 350F. Cut squash crosswise into 1-inch-thick slices; arrange in single layer in 15x10x1-inch pan. Melt 2 Tbsp. butter; brush onto squash slices. Cover. Bake 15 min. Cut remaining butter into small pieces; place in medium bowl. Drain pineapple, reserving pineapple and juice separately. Add enough hot water to reserved pineapple juice to measure 1-1/2 cups. Add to pineapple mixture; stir until butter is melted. Add stuffing mix, pineapple, nuts, raisins, onions and pepper; stir just until moistened. Spoon evenly over squash slices. Bake 20 min. or until squash is tender and stuffing mixture is heated through.
Step by step:
1. Heat oven to 350F.
2. Cut squash crosswise into 1-inch-thick slices; arrange in single layer in 15x10x1-inch pan. Melt 2 Tbsp. butter; brush onto squash slices. Cover.
3. Bake 15 min.
4. Cut remaining butter into small pieces; place in medium bowl.
5. Drain pineapple, reserving pineapple and juice separately.
6. Add enough hot water to reserved pineapple juice to measure 1-1/2 cups.
7. Add to pineapple mixture; stir until butter is melted.
8. Add stuffing mix, pineapple, nuts, raisins, onions and pepper; stir just until moistened. Spoon evenly over squash slices.
9. Bake 20 min. or until squash is tender and stuffing mixture is heated through.
Nutrition Information:
covered percent of daily need
