Although this Granola Stuffed Maple Acorn Squash looks like a rather decadent way to enjoy acorn squash, it’s actually really nutritious as long as you go easy on the syrup. The stuffing can be made with just granola, just oats, or a mixture of the two, whatever you prefer. It doesn’t matter as long as the total used is a cup and a half. This recipe also uses every part of the squash. Squash seeds so often get thrown away, but they are delicious toasted, so we use them here as a garnish. Any crunchy leftovers are the perfect healthy snack.
1. Preheat the oven to 425° F. Cut the acorn squash in half lengthwise, and scoop out the seeds and reserve in a bowl for later use.
2. Using a brush, spread the olive oil or melted butter all over the cut side of the acorn squash, then sprinkle with brown sugar. Place cut side up on a baking sheet lined with aluminum foil. Bake for 20 -25 minutes or until nearly tender.
3. While the squash are baking, make the stuffing: in a large bowl mix together the granola, oats, raisins, and the ½ cup of chopped walnuts. Add ½ cup of hot water and ¼ cup of the maple syrup. Mix well. Set aside, Clean the seeds making sure there are no acorn squash meat or strings attached. Set aside.
4. When the acorn squash halves are soft, take them out of the oven and stuff the insides with the granola mixture. With a brush, slather some of the remaining maple syrup on top. Put them back on the baking sheet along with the reserved squash seeds.
5. Return to the oven and bake at 425° F oven for another 10 minutes, or until the squash arre completely tender when pierced with a fork or skewer. Serve hot garnished with walnuts and the toasted acorn squash seeds.
Ann's Tips and Tricks
Acorn squash are not uniform in size, so before you remove them from the oven check with a fork to make sure they are tender.
If you make the stuffing with just oats, add a little more hot water to bring it together. Add a tablespoon at a time until you have the right consistency.
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