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Fruit & Nut Stuffed Acorn Squash

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“A different take on your usual acorn squash dish - the filling is delicious, but not as sweet as most I've had before. Found this in a great cookbook!”
READY IN:
1hr 55mins
SERVES:
4-6
YIELD:
4-6 squash halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash in half and scoop out seeds and strings.
  2. Lightly grease baking sheet. Place squash on sheet, cut side down and back at 350 for 40 - 50 minutes, until soft but not mushy. Remove from heat and place, cut site up, on sheet.
  3. Saute onion, celery and garlic in olive oil until translucent.
  4. Add all other filling ingredients and mix until blended. Use a large spoon to fill squash halves.
  5. Cover squash with aluminum foil and bake at 375 for 20 - 30 minutes until all ingredients are well cooked.

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