Apple-Stuffed Squash

Source: What's Cooking? USDA Mixing Bowl

Serving size: 1/2 squash with filling

Servings per recipe: 8 Servings

This recipe adds an extra kick to the classical baked squash.

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4 acorn squash (washed)

1 tablespoon butter (or margarine)

2 apples (chopped)

2 tablespoons brown sugar

1/2 teaspoon cinnamon


Knife, cutting board, spoons, bowl, glass dish, plastic wrap, microwave


1. Cut squash into halves and remove seeds. Place in a glass dish, cover with plastic wrap and microwave on high for 5 minutes.

2. Melt butter in a separate bowl in the microwave. Mix in apples, sugar, and cinnamon. Microwave for 1 1/2 minutes.

3. Spoon apple filling into each squash half. Cover and microwave on high for 3-5 minutes until squash and apples are tender. Serve warm.

More About Acorn Squash

How to Select

Select acorn squash that are dull and heavy for their size. Avoid squash with soft spots or cracks.

How to Store

Store acorn squash in a cool, dry area away from extreme temperatures and sunlight. Acorn squash can stay fresh for up to 3 months.

How to Prepare

Puree roasted or steamed acorn squash and use it as a sauce over pasta or with meat. Mix thinly-sliced squash strips with whole wheat noodles. Thinly slice acorn squash, then add a little cinnamon, ginger, or nutmeg and either steam or microwave. Make a delicious cream of acorn squash soup and then, for a festive presentation, bring it to the table served inside hollowed-out squash halves.