Heat the oven to 400 degrees F.
Cut each of the squash in half and remove the seeds and fibers.
Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 35 minutes.
While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Be sure meat is well crumbled.
Remove the skillet from the heat and stir in the salt as well as the cinnamon, the coarsely chopped apples, raisins, maple syrup, & nuts.
When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry.
Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
Season the shells with salt to taste. Mash the pulp and mix in the meat mixture.
Return to the shells, piling them full and drizzling with the melted butter. Bake uncovered until the apple is tender, about 14 minutes. Serve hot.
Posted to recipelu-digest by jeryder~~at;juno.com (Judy E. Ryder) on Mar 02, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (599g)|
|Recipe Makes: 4|
|Calories from Fat: 709 (64%)|
|Amt Per Serving||% DV|
|Total Fat 78.8g||105 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 185.3mg||57 %|
|Sodium 247mg||9 %|
|Potassium 1757.4mg||46 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 57.3g|
|Protein 43.7g||62 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1116
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