Apple-Stuffed Squash

Makes 4 servings

Squash, a favorite fall vegetable, makes a wonderful container for rice, meats or fruit. This version is particularly tasty served with pork.


acorn squash
2 cups unsweetened applesauce 500 mL
1/2 cup raisins 125 mL
1/4 cup liquid honey or molasses 50 mL
1/4 cup chopped walnuts 50 mL
1 tbsp butter or margarine 15 mL
1 tbsp grated lemon zest 15 mL
2 tsp lemon juice 10 mL
1/4 tsp ground cinnamon 1 mL
  • Preheat oven to 375°F (190°C)
  • Shallow baking pan


Step 1
Cut squash in half; remove seeds. Combine applesauce, raisins, honey and walnuts. Fill squash with mixture; dot each squash with butter. Sprinkle with lemon zest, juice and cinnamon.

Step 2
Place filled squash in shallow baking pan; pour in hot water to 1⁄4-inch (1 cm) depth. Bake, covered, in preheated oven for 30 minutes; uncover and bake for another 20 minutes or until squash is tender.


Have you ever wrestled with a large hard-shelled squash trying to cut it into pieces? Here’s a technique that simplifies the chore. First, split off the stem. Then, using a large, sharp knife, pierce the skin of the squash where you want to cut it. Insert the knife slightly into the squash and tap it several times with a hammer or meat mallet. The squash should split open. Alternatively, place the squash in the microwave and cook on High for 2 minutes. Then cut. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 337
Fat / Lipides 8.0 g
Saturated / saturés 2.4 g
+ Trans / trans 0.2 g
Cholesterol / Cholestérol 8 mg
Sodium / Sodium 36 mg
Carbohydrates / Glucides 70.9 g
Fiber / Fibres 6.6 g
Sugars / Sucres 46.9 g
Protein Protéines 3.7 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Squash is rich in beta-carotene, a form
of vitamin A, which promotes healthy tissues and cells.

Irene Mofina