How to Make Cranberry-Pecan Microwave Acorn Squash - A Step-by-Step Guide

Acorn squash is a delicious and nutritious winter vegetable that is often overlooked in favor of more common options like butternut or spaghetti squash. However, this versatile veggie is perfect for creating a variety of tasty dishes, such as our Cranberry-Pecan Microwave Acorn Squash. This recipe takes the natural sweetness of the acorn squash and pairs it with the tartness of cranberries and the crunch of pecans for a mouthwatering dish that is sure to become a new favorite.

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Ingredients

  • 2 medium acorn squash
  • ⅔ cup graham cracker crumbs
  • ⅓ cup chopped pecans
  • ⅓ cup unsalted butter, softened
  • 3 tablespoons packed brown sugar
  • ¼ teaspoon ground nutmeg
  • ½ cup whole berry cranberry sauce

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 squash halves

  • Pierce each squash in several places to allow steam to escape, then place 2 inches apart in the microwave. Microwave on high for 6 minutes. Remove to a cutting board.
  • Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate.
  • Cover tightly with plastic wrap and microwave until tender, 7 to 9 minutes. Remove stems and cut a thin slice from the pointed ends to prevent tipping. Flip so cut-sides are facing up.
  • Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half.
  • Microwave, uncovered, until filling is heated through, 2 to 5 minutes.
  • Serve topped with cranberry sauce.
  • Nutrition

    439 cal.

    • Total Fat: 24g
    • Saturated Fat: 11g
    • Cholesterol: 41mg
    • Sodium: 104mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 5g
    • Total Sugars: 28g
    • Protein: 4g
    • Vitamin C: 24mg
    • Calcium: 95mg
    • Iron: 2mg
    • Potassium: 826mg