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.

View Nutrition Facts


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 Apples

How to Select

Choose firm, shiny, smooth-skinned apples with intact stems. Should smell fresh, not musty.

How to Store

Refrigerate apples in plastic bag away from strong-odored foods. Use within 3 weeks.

How to Prepare

Rinse the apples with water. You may scrub them with a produce brush. To peel, use a vegetable peeler or paring knife. Cut away the core and seeds, stem, and ends, then slice each quarter as desired.