Acorn Squash with Cranberry Apple Stuffing


  • 2 acorn squash
  • boiling water
  • 2 apples, peeled, cored and chopped into ¼ inch pieces
  • ½ cup dried cranberries
  • 1 teaspoon cinnamon
  • 2 tablespoons grapeseed oil or coconut oil


  1. Cut squash in half and with a spoon, remove pulp and seeds
  2. In a 9 x 13 inch baking dish place squash cut-side down
  3. Pour ¼-inch boiling water into baking dish (or use ¼ inch room temperature apple juice for extra sweetness)
  4. Place dish in oven and bake squash for 30 minutes at 350°
  5. In a large bowl, combine apples, cranberries, cinnamon and oil to make stuffing
  6. Remove squash from the oven after 30 minutes
  7. Turn halves over and stuff center of each squash half with apple mixture
  8. Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender
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