Apple-Stuffed Carnival Squash
September, 2006

Serves 2/ Baked apple–lovers take note: This heartwarming veggie side (or dessert!) marries the same delicious fall flavors but serves them up elegantly in fiber-rich squash halves.

2 tablespoons unsalted butter, melted
2 teaspoons pure maple syrup
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 medium Granny Smith apple, peeled, cored, and chopped
1 carnival or acorn squash, halved and seeds removed
1/4 cup chopped walnuts, toasted (optional)


1. Preheat oven to 375°. Combine butter, syrup, lemon juice, cinnamon, and apple in a bowl. Place mixture into the hollow of each squash half. Set in a baking dish and roast for about 45 minutes or until squash is soft (test with a fork). Sprinkle with chopped walnuts, if desired.

This FUNctional Kitchen was provided by James Rouse, ND, and Debra Rouse, ND.



PER SERVING: 237 cal, 42% fat cal, 12g fat, 7g sat fat, 30mg chol, 2g protein, 35g carb, 4g fiber, 9mg sodium