Twice-Baked Squash Medley
What a beautiful side dish for holidays or special occasions! Acorn squash is stuffed with a sweetened spaghetti squash and raisin mixture, and baked with a crushed cracker topping that is out of this world!
Ingredients
4.5 pounds spaghetti squash (about 3 squash 1 1/2 pounds each )
0.5 teaspoon ground black pepper
2 cups chopped pecans
1 cup raisins
0.25 cup packed brown sugar
1 tablespoon pumpkin pie spice
8 acorn squash (about 1 pound each )
24 Pepperidge Farm® Golden Butter Distinctive Crackers, crushed (about 1 cup)
4 tablespoons butter(1/2 stick), melted
0.5 teaspoon ground black pepper
2 cups chopped pecans
1 cup raisins
0.25 cup packed brown sugar
1 tablespoon pumpkin pie spice
8 acorn squash (about 1 pound each )
24 Pepperidge Farm® Golden Butter Distinctive Crackers, crushed (about 1 cup)
4 tablespoons butter(1/2 stick), melted
Instructions
Heat the oven to 350°F.
Cut each spaghetti squash in half lengthwise. Scoop out and discard the seeds. Sprinkle the inside cavity of each squash with black pepper and place them cut-side down in a 17 x 11-inch roasting pan.
Bake for 45 minutes or until the squash is fork-tender.
Scrape the squash with a fork to separate the spaghetti-like strands and place the strands in a large bowl. Stir in the pecans, raisins, brown sugar and pumpkin pie spice.
Cut off the “tops” of the acorn squash, about 1 inch from the stem end and reserve. Scoop out the seeds and discard. Cut a small portion off the bottom of each squash to make a flat base. Place the squash shells in the roasting pan.
Spoon the spaghetti squash mixture evenly into the cavities of each acorn squash. Stir the cracker crumbs and butter in a small bowl with a fork. Sprinkle the crumbs evenly over the squash mixture.
Bake for 45 minutes or until the mixture is heated through. Place the reserved squash tops on a baking sheet and bake for the last 5 minutes of baking time. Top each squash with an acorn top.
Cut each spaghetti squash in half lengthwise. Scoop out and discard the seeds. Sprinkle the inside cavity of each squash with black pepper and place them cut-side down in a 17 x 11-inch roasting pan.
Bake for 45 minutes or until the squash is fork-tender.
Scrape the squash with a fork to separate the spaghetti-like strands and place the strands in a large bowl. Stir in the pecans, raisins, brown sugar and pumpkin pie spice.
Cut off the “tops” of the acorn squash, about 1 inch from the stem end and reserve. Scoop out the seeds and discard. Cut a small portion off the bottom of each squash to make a flat base. Place the squash shells in the roasting pan.
Spoon the spaghetti squash mixture evenly into the cavities of each acorn squash. Stir the cracker crumbs and butter in a small bowl with a fork. Sprinkle the crumbs evenly over the squash mixture.
Bake for 45 minutes or until the mixture is heated through. Place the reserved squash tops on a baking sheet and bake for the last 5 minutes of baking time. Top each squash with an acorn top.
Twice-Baked Squash Medley
What a beautiful side dish for holidays or special occasions! Acorn squash is stuffed with a sweetened spaghetti squash and raisin mixture, and baked with a crushed cracker topping th...
Directions
Print
Heat the oven to 350°F.
Cut each spaghetti squash in half lengthwise. Scoop out and discard the seeds. Sprinkle the inside cavity of each squash with black pepper and place them cut-side down in a 17 x 11-inch roasting pan.
Bake for 45 minutes or until the squash is fork-tender.
Scrape the squash with a fork to separate the spaghetti-like strands and place the strands in a large bowl. Stir in the pecans, raisins, brown sugar and pumpkin pie spice.
Cut off the “tops” of the acorn squash, about 1 inch from the stem end and reserve. Scoop out the seeds and discard. Cut a small portion off the bottom of each squash to make a flat base. Place the squash shells in the roasting pan.
Spoon the spaghetti squash mixture evenly into the cavities of each acorn squash. Stir the cracker crumbs and butter in a small bowl with a fork. Sprinkle the crumbs evenly over the squash mixture.
Bake for 45 minutes or until the mixture is heated through. Place the reserved squash tops on a baking sheet and bake for the last 5 minutes of baking time. Top each squash with an acorn top.
Ingredients
4.5 pounds spaghetti squash (about 3 squash 1 1/2 pounds each )
0.5 teaspoon ground black pepper
2 cups chopped pecans
1 cup raisins
0.25 cup packed brown sugar
1 tablespoon pumpkin pie spice
8 acorn squash (about 1 pound each )
24 Pepperidge Farm® Golden Butter Distinctive Crackers, crushed (about 1 cup)
4 tablespoons butter(1/2 stick), melted
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