ff both ends of the squash, including the stem. Cut the
o 350.
Cut the acorn squash and scoop out the seeds
o 400\u00b0F.
Cut squash in half and remove the
25 degrees.
Halve 2 acorn squash crosswise. Scoop out seeds and
Bake acorn squash in 350\u00b0 oven until semi-tender.
Fill with remaining ingredients and return to oven to cook until squash is tender.
Yield: 3 servings.
Calories: 175.
Diabetic exchanges: 1 starch, 1 fruit and 1 fat.
Cut an acorn squash in half and remove seeds.
Cover bottom of baking dish with boiling water.
Place squash cut side down in water and bake at 400\u00b0 for 30 minutes, then turn cup side up. Place 1 to 1 1/2 tablespoons Log Cabin syrup and 1/2 to 1 tablespoon butter in center of each half.
Sprinkle with salt. Continue baking about 30 minutes or until tender.
Makes 2 servings.
Place acorn squash cut side down in greased shallow baking pan.
Bake in preheated moderate oven (350\u00b0) for 40 to 45 minutes or until squash is easily pierced.
Turn right side up and scoop out seeds.
Scoop out squash into bowl.
Reserve shells.
Mash squash and mix with pineapple, butter, bread, rum extract and brown sugar.
Spoon mixture into squash shells.
Bake in moderate oven (350\u00b0) oven for another 20 minutes or until lightly browned. This is delicious and it freezes well.
Preheat oven to 350 degrees F. Butter a shallow baking pan and add 1/4 cup water.
Place acorn squash, cut side down, into prepared pan. Bake 30 to 40 minutes or until squash is tender and easily pierced with a fork. Remove from oven.
In a medium bowl, combine butter, orange juice, spice, apples, pecans and bread and toss well to coat all.
Spoon Marzetti Old Fashioned Caramel Dip into each squash shell and spoon mixture into squash shells.
Bake for 20 minutes or until lightly brown. Serve warm.
Place acorn squash cut side down in greased baking pan.
Bake in preheated oven (350\u00b0) for 40 to 45 minutes until squash is easily pierced.
Remove seeds and scoop squash into bowl.
Reserve shells.
Mash squash and mix with pineapple, butter, bread, rum extract and brown sugar.
Spoon mixture into shells.
Bake 20 minutes at 350\u00b0 until lightly browned.
Cut acorn squash in half crosswise.
Scoop out seeds and place in a baking dish.
Mix honey, butter, nutmeg and cinnamon.
Place half of this mixture in each section of squash.
Bake in 350\u00b0 oven for 35 to 40 minutes or until done.
Cut squash in half, scoop out seeds and spread butter over cut wedges.
Place cut side down in a greased baking dish.
Bake at 400\u00b0 for 30 to 40 minutes or until tender.
Turn cut side up; brush with lemon juice.
Place 1 teaspoon butter in each cavity. Sprinkle 1 tablespoon brown sugar over each acorn squash half; sprinkle with coriander.
Return to oven and bake about 5 minutes or until sugar has melted.
Yields 4 servings.
Preheat oven to 350\u00b0.
Cut acorn squash in half lengthwise. Scoop out and discard seeds.
Place squash, cut side up, in baking pan.
Fill cavities with dots of butter, brown sugar and cinnamon. Bake for 25 to 30 minutes or until fork-tender.
Makes 4 servings.
Cut acorn squash in half; clean seeds out.
Place on cookie sheet with shell sides up.
Bake for 45 to 60 minutes at 350\u00b0. Test, using fork method, to determine if done.
If you can easily poke through shell, it is done.
Take out of oven; turn shells over.
Salt and pepper to taste; fill with butter and brown sugar. Put back in oven for approximately 10 minutes.
Remove squash from shells, mash slightly with potato masher and serve.
Slice acorn squash in half.
Bake at 350\u00b0F for 35-40 minutes.
Scoop out the squash.
Add brown sugar.
Stir until somewhat smooth.
Cut acorn squash in half.
Remove seeds from each piece. Place in shallow pan, cut side up.
Spread 1 heaping tablespoon margarine or butter in each half.
Add 2 heaping tablespoons brown sugar to each half.
Add 1 tablespoon Karo, if desired, for more sweetness to each.
Bake in 350\u00b0 oven for 1 hour.
On a sheet of aluminum foil, place 1/2 acorn squash.
Fill with 1 tablespoon each of butter and brown sugar.
Seal foil.
Bake in 425\u00b0 oven for 1 hour.
Makes 4 servings.
Cut acorn squash in half from stem to bottom.
Scoop seeds from center, making a pocket in the center.
Sprinkle with Accent, garlic powder and pepper on the inside of the pocket and put a 1/4 to 1/2-inch pat of margarine in the center.
5 minutes, or until the acorn squash looks golden and crispy.
o 400 degrees.
Cut squash in half and remove seeds
Preheat oven to 375\u00b0F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.