Looking for something different for tonight’s dinner? As you read in my previous article, eat more fruit and vegetables, we need more of these foods in our diet. Last night we tried this recipe for baked acorn squash stuffed with apple and it was delicious! Acorn squash is good source of fiber and is rich in potassium. Eating foods high in fiber help prevent glucose surges because it delays absorption in the body. This delayed absorption helps keep glucose levels even which is important for someone like me who experiences occasional “crashes”. Potassium is also important as it maintains fluid and electrolyte balance in our bodies. This dish could be used as an entree or first course.
Approximate prep time: 30 minutes
Total cook time: 1 hr 15 minutes
For 2 servings
1 medium acorn squash, halved and seeded
Preheat oven to 325 F. Spray a baking pan with nonstick cooking oil. Place squash cut side down in the baking pan and fill with ¼ inch of hot water. Bake for 45 minutes.
While the squash is baking, in a medium bowl mix together:
1 large granny smith apple, cored and diced
1 large Fuji apple, cored and diced
¼ cup of raisins
1 tbsp packed brown sugar
Zest of 1 small orange
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
In a large skillet over medium heat, heat:
1 tbsp of olive oil
Add apple mixture and cook until fruit is golden brown (approx. 5 minutes). Stir in:
¼ cup orange juice
1 tbsp bourbon or dark rum (optional)
Simmer, stirring often, until fruit is tender (approx. 8 minutes). Set aside if squash is still baking.
Remove the squash from the oven; pour off water and turn squash cut side up. Fill squash with apple mixture and bake until squash is tender (approx. 15 minutes).