• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Pear-Stuffed Squash

  • Recipe Submitted by on

Category: Side Dishes, Fruit

 Ingredients List

  • 2 sm Winter squash (acorn;
  • -dumpling, butternut)
  • 1/2 c Chopped onion and celery
  • 2 Fresh USA Anjou pears; cored
  • -and diced
  • 1 c Fresh bread crumbs
  • 1/3 c Shredded Cheddar cheese
  • 1/4 c Raisins and minced parsley
  • 2 tb Lemon juice
  • Salt to taste
  • 1 ds Ground nutmeg and cracked
  • -pepper


Prick squash with fork; microcook at HIGH (100%) 5 minutes. Turn squash
over and microcook at HIGH 5 to 10 minutes longer or until squash is
tender. Cut squash in half; remove seeds. Place onion and celery in
microwave-safe container; microcook at HIGH 3 to 5 minutes or until celery
is tender. Add remaining ingredients except squash. Fill halved and seeded
cooked squash with pear mixture. Cover with waxed paper and microcook at
HIGH 5 to 7 minutes or until filling is thoroughly heated.

Conventional Method: Cut squash in half lengthwise; scrape out seeds. Place
cut-side down, in greased baking dish. Bake, uncovered, at 425°F 30 to 40
minutes or until flesh is tender when pierced with a fork. Saute onion and
celery in 1 tablespoon vegetable oil until crisp-tender; add remaining
ingredients except squash; mix well. Fill baked squash with pear mixture.
Bake at 350°F about 20 minutes or until thoroughly heated.

*Recipe developed for 600 to 700 watt microwave ovens.

Always be sure to use ripe pears.

Per serving: 279 Calories (kcal); 14g Total Fat; (45% calories from fat);
13g Protein; 25g Carbohydrate; 40mg Cholesterol; 476mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates

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