Acorn Squash Stuffed With Cornbread Recipe

Name: Acorn Squash Stuffed With Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. yellow cornmeal; 1/2 c. whole wheat flour; 1 1/2 tsp baking pwdr; 1/2 c. skim lowfat milk; 1/4 c. egg substitute; 1 Tbsp. honey; 1/4 c. minced pecans; 2 lrg acorn squash; 1 Tbsp. extra virgin olive oil; 1 tsp dry basil; 1 tsp grated nutmeg; 1/2 c. apple juice

Servings: persons

3/4 c. yellow cornmeal
1/2 c. whole wheat flour
1 1/2 tsp baking pwdr
1/2 c. skim lowfat milk
1/4 c. egg substitute
1 Tbsp. honey
1/4 c. minced pecans
2 lrg acorn squash
1 Tbsp. extra virgin olive oil
1 tsp dry basil
1 tsp grated nutmeg
1/2 c. apple juice

1
To make the cornbread: In a large bowl, mix the cornmeal, flour, and baking pwdr.
2
In a small bowl, mix the lowfat milk, egg substitute, and honey.
3
Pour the liquid ingredients into the flour mix and stir lightly.
4
Mix in the pecans till all the flour is moistened.
5
Don't overmix.
6
Coat a 9 X 5-inch loaf pan with nonstick spray.
7
Add in the batter.
8
Bake at 350 degrees F for 15 min.
9
Allow the bread to cold.
10
To make the squash: Cut the squash in half lengthwise.
11
Scoop out and throw away the seeds.
12
Coat a 9 X 13-inch baking dish with nonstick spray.
13
Add in the squash, cut-side down.
14
Add in a small amount of water to the pan so the squash will not stick during baking.
15
Bake at 350 degrees F for 45 to 60 min, or possibly till just tender.
16
Don't overbake, or possibly the squash will collapse.
17
Allow the squash to cold slightly.
18
Scoop out the flesh, leaving a 1/2-inch shell.
19
Transfer the pulp to a large bowl.
20
Crumble the cornbread and add in to the bowl.
21
Add in the oil, basil and nutmeg.
22
Toss lightly to mix.
23
Add in the apple juice and mash lightly with a potato masher.
24
Don't overmix; stuffing should be slightly lumpy.
25
If necessary, add in a bit more juice to make a moist mix.
26
Mound the stuffing in the squash shells.
27
Bake at 350 degrees F for 15 min, or possibly till heated through.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 c. yellow cornmeal, 1/2 c. whole wheat flour, 1 1/2 tsp baking pwdr, 1/2 c. skim lowfat milk, and more.

Yes, Acorn Squash Stuffed With Cornbread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!