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Ingredients
- 1 x acorn squash halved and seeded
- 1/2 c. dry cranberries or possibly currants
- 1/4 c. warm water
- 4 Tbsp. butter
- 4 ounce fresh wild mushrooms (like shiitake) - stemmed and minced
- 1/4 c. minced onion
- 1 tsp dry sage
- 1 c. whole-wheat bread crumbs
Directions
- Preheat oven to 425 degrees . Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 min. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.
- Combine dry cranberries and warm water in small bowl. Heat 3 Tbsp. butter in heavy medium skillet over medium heat. Add in mushrooms, onion and sage and saute/fry till beginning to soften, about 5 min. Add in breadcrumbs and stiruntil crumbs brown lightly, about 3 min. Fold in cranberries with soaking liquid. Season to taste with salt and pepper.
- Mound stuffing into squash halves. Dot with remaining butter. Bake till heaedt through and crisp on top, about 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 2 servings | |
| Calories 317 | |
| Calories from Fat 206 | 65% |
| Total Fat 23.5g | 29% |
| Saturated Fat 14.67g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 174mg | 7% |
| Potassium 813mg | 23% |
| Total Carbs 26.62g | 7% |
| Dietary Fiber 6.2g | 21% |
| Sugars 2.05g | 1% |
| Protein 3.85g | 6% |
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