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Curried Stuffed Acorn Squash
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Stuffed Acorn Squash

Date Added: January 05, 2014

Ingredients:

3 Unit Acorn Squash
1 Cup Apple Juice ;
1 Can Beef Broth
1/3 Cup Celery
1/4 Cup Chutney (optional)
2 Tablespoons Butter or margarine
2 Teaspoons Curry Powder to taste
1 Package Pepper
Cup Dried Fruit
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Directions:

1. Halve squash; remove seeds.

2. In 13- by 9-inch baking pan, combine apple juice and 1/2 cup of the broth.

3. Place squash cut-side down in pan. Bake at 375 degrees for 30 minutes.

4. In small bowl, stir together chutney and 2 tablespoons of the broth; set aside.

5. Turn squash cut-side up. With fork, prick inside of squash.

6. Divide chutney mixture evenly among squash halves.

7. Bake 20 minutes more. Meanwhile, prepare stuffing: In 2-quart saucepan over medium heat, in hot butter, cook celery with curry until tender Add remaining broth.

8. Remove from heat. In large bowl, combine stuffing and fruit.

9. Pour broth mixture over stuffing mixture; toss to mix well.

10. Spoon stuffing mixture into squash halves, mounding slightly.

11. Cover loosely with foil. Bake 20 minutes more or until stuffing is hot.

12. Serve with roast lamb or chicken. Makes 6 servings.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Fructose Malabsorption, Celery, Apple allergies.
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