Nutty Stuffed Acorn Squash

Name: Nutty Stuffed Acorn Squash
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Organic Acorn Squash; 4 Tablespoons Flax Meal; 5 Tablespoons Brown Sugar; 4 Tablespoons Organic Unsalted Butter; 3/4 Cup Raisins; 3/4 Cup Dried Cranberries; 4 Tablespoons Roasted Sunflower Seeds; 3/4 Cup Chopped Pecans; 3/4 Cup Chopped Walnurts

Christine's creations @cook_4433694

Baked Acorn Squash stuffed with Cranberries, Raisins, Pecans and Walnuts.

Christine's creations @cook_4433694

Baked Acorn Squash stuffed with Cranberries, Raisins, Pecans and Walnuts.

Saved

Ingredients

50 mins

4 servings

2Organic Acorn Squash
4 TablespoonsFlax Meal
5 TablespoonsBrown Sugar
4 TablespoonsOrganic Unsalted Butter
3/4 CupRaisins
3/4 CupDried Cranberries
4 TablespoonsRoasted Sunflower Seeds
3/4 CupChopped Pecans
3/4 CupChopped Walnurts

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Steps

50 mins

1

Preheat oven to 400 degree
2

Cut Acorn Squash in half and place face down in a glass 13 x 9 baking pan filled with a 1/4 inch of water. Bake for 35 minutes in a preheated 400°F oven.
3

Prepare pecans and walnuts by mixing in brown sugar and butter in a warm skillet and toast for 5 minutes. Add cranberries, raisins, flax meal and sunflower seeds to pan.
4

When the Acorn Squash is done, turn over the squash with a spoon and fork. Fill the Acorn Squash with the prepared mixture and bake for another 15 minutes. Remove and enjoy!