Cranberry Almond Stuffed Squash


Squash and other gourds fill farmer’s markets in the fall. Using the squash’s thick shell as an innovative serving bowl dresses up the also in-season cranberries and mushrooms and defines this dish as absolutely Autumn. This recipe comes to us from Sara of Suburban Spoon.

Serves 4

  • 2 acorn squash, cut in half and seeded
  • 2 tablespoons olive oil
  • 1 cup dried portabella mushrooms
  • 1 1/2 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/4 cup sliced almonds
  • 1 cup brown rice, cooked
  • 1/4 cup dried cranberries
  • 1/4 cup parmesan cheese, grated
  • salt and pepper, to taste

Preheat oven to 400 degrees.

In a saucepan over medium-high heat, bring 1 cup of the broth to a boil. Add dried mushrooms and cook for about 30 minutes or until tender and all of broth soaks up.

Heat the olive oil in a sauté pan over medium-high heat. Add cooked mushrooms and thyme. Season with salt and pepper and sauté for 3-5 minutes. Add a little water or broth if mushrooms stick to pan.

Add almonds and sauté for another 2 minutes. Add rice and cranberries to the pan and season again with salt and pepper. Stir for 2-3 more minutes or until contents are mixed and heated through.

Spray a baking dish with olive oil cooking spray.

Cut rear ends of squash halves so they have a flat surface to sit on. Hollow out seeds and sit in baking dish, cut side up. Surround with the remaining 1/2 cup of broth.

Fill cavities of the squash with stuffing mixture and sprinkle each squash half with 1 tablespoon of parmesan. Cover with foil and bake for 45 minutes. Remove foil and bake 15-20 minutes longer.

Let cool for 5-10 minutes and enjoy.

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Nutrition Information

Cranberry Almond Stuffed Squash

Servings per Recipe: 4

Amount per Serving

Calories:  400

Calories from Fat:  122

Total Fat:  13.6

Saturated Fat:  2.7g

Cholesterol:  5mg

Sodium:  538mg

Potassium:  1090mg

Carbohydrates:  61.9g

Dietary Fiber:  6.3g

Protein:  11.4g

Sugars:  1.6g

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