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Apple Harvest Salad to Go Recipe

Apple Poppy Seed Vinaigrette

Apple Strawberry Salsa Salad Recipe

Apple Cranberry Coleslaw

Apple Carrot Salad

BBQ Chicken Salad with Grilled Apples

Strawberry Waldorf Salad

Apple-Stuffed Acorn Squash

Chunky Chicken - Apple Salad Recipe

Apple - Cranberry Mold Recipe

Curried Turkey Salad in Brioche Recipe

Curried Turkey Salad

Apple Waldorf Salad

Apple, Pecan and Gorgonzola Salad

Crisp Apple & Turkey Salad Recipe

Apple-Cranberry Tossed Salad Recipe

Apple Spinach salad

Turkey Apple Walnut Salad Recipe

Spinach Salad with Apples and Pomegranate Seeds Recipe

Apple Fair Salad Recipe

Apple Blue Cheese - Walnut Salad Recipe

Festive Salad with Chicken and Fruit Recipe

Sweet Potato, Apple & Spinach Salad Recipe

Apple - Stuffed Acorn Squash

Acorn Squash Baking Directions

Pan size: 9 x 13 baking dish Temp: 350°F degrees Acorn squash baking time: 70 minutes Servings: 4

Holiday meals are even more festive when served with colorful acorn squash with this apple and cranberry filling.

2 medium size acorn squash
1/4 teaspoon salt
2 cups chopped unpeeled tart apples
1 cup fresh or frozen cranberries
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Cut the acorn squash in half; remove seeds. Place acorn squash cut side down in an ungreased 13 x 9 baking dish. Add 1 inch of hot water to the baking dish. Bake, uncovered, at 350° for 30 minutes. Drain water from baking dish; carefully turn squash cut side up. Sprinkle with salt.

Meanwhile in a mixing bowl, combine the remaining ingredients; spoon stuffing into acorn squash. Bake acorn squash for 35 to 40 minutes longer or until acorn squash is tender. Serve Hot. Easily doubled.

One serving: (1 acorn each) Calories: 240 Fat: 6 g Saturated Fat: 4 g Cholesterol: 15 mg Sodium: 220 mg Carbohydrate: 50 g Fiber: 6 g Protein: 3 g