Stuffed Acorn Squash

Ingredients

2 acorn squash, halved, and seeded

1 TBSP orange juice or apple cider

1 cup cranberries (fresh or frozen)

½ small Spanish onion

2 TBSP walnuts, chopped (optional)

1 egg white

½ Granny Smith apple, peeled and diced

2 cups water

¼ tsp cinnamon

½ tsp salt

2 acorn squash, halved, and seeded

1 TBSP (15 ml) orange juice or apple cider

100 grams cranberries (fresh or frozen)

½ small Spanish onion

2 TBSP (30 ml) walnuts, chopped (optional)

1 egg white

½ Granny Smith apple, peeled and diced

2 cups water

¼ tsp (1.25 ml) cinnamon

½ tsp (2.5 ml) salt

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 400°F (205°C).
Bake squash for 35 minutes, cut side down in a large dish with 1 half cup (120 ml) water in it.
While squash is baking, prepare filling.
Combine onion, apple, and celery in a saucepan on medium-low heat for 15 minutes or until apple is soft. Remove from heat and add remaining ingredients.
Remove squash from oven and cool enough to handle.
Scoop out half of the flesh, leaving enough so the squash retains its shape. Do not break the skin.
Add scraped out squash to apple mixture.
Divide stuffing into 4 parts and fill the squash shells.
Bake for 30 minutes or until tender.