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:

Quickview
266k Calories
4g Protein
11g Total Fat
40g Carbs
6% Health Score
Limit These
Calories
266k
13%

Fat
11g
17%

  Saturated Fat
4g
27%

Carbohydrates
40g
14%

  Sugar
6g
7%

Cholesterol
15mg
5%

Sodium
367mg
16%

Get Enough Of These
Protein
4g
9%

Manganese
0.64mg
32%

Vitamin B1
0.37mg
25%

Vitamin C
16mg
20%

Potassium
592mg
17%

Fiber
4g
16%

Selenium
11µg
16%

Magnesium
62mg
16%

Folate
60µg
15%

Copper
0.3mg
15%

Vitamin B6
0.26mg
13%

Vitamin A
642IU
13%

Iron
2mg
12%

Vitamin B3
2mg
11%

Phosphorus
99mg
10%

Calcium
80mg
8%

Vitamin B2
0.13mg
8%

Vitamin K
7µg
7%

Vitamin B5
0.61mg
6%

Zinc
0.71mg
5%

Vitamin E
0.36mg
2%

covered percent of daily need
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