Granola Stuffed Maple Acorn Squash- cook for yoru life- anti-cancer recipes

Granola Stuffed Winter Squash

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

A rather decadent way to enjoy squash, this fall favorite is nutritious with just the right ratio of salty to sweet. The stuffing is rather addictive and can be made with just oats, just...


Ingredients


  • 2 small acorn squash or 1 butternut squash
  • 2 tablespoons  olive oil or melted butter
  • 1 tablespoon of brown sugar
  • 1 ½ cups of granola and/or oats
  • 3 tablespoons of raisins
  • ½ cup walnuts, chopped + 1 tablespoon for garnish
  • ½ cup hot water
  • ½ cup maple syrup, or to taste, divided

Nutrition Facts

Calories

458 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

89 g

Sugar

36 g

Fiber

10 g

Protein

10 g

Sodium

18 mg

Directions

  1. Preheat the oven to 425° F. Cut the 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 sides of the 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 halves bake, 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, and clean the seeds so that minimal meat or strings are attached.
  4. When the 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 halves are completely tender when pierced with a fork or skewer. Serve warm, garnished with walnuts and the toasted acorn squash seeds.

Chef Tips

All squash are not uniform in size, so before removing them from the oven check with a fork to make sure they are tender.

If  the stuffing is made with just oats, add a little more hot water to bring it together. Add a tablespoon at a time until the stuffing has the right consistency.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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