Fit 4 Mom- Los Angeles

Helping moms make strides in fitness, motherhood and life

Apple and Raisin Stuffed Acorn Squash

on October 25, 2012
Here’s a great fall recipe that Beth made for her food swap team.  She saw a version of this recipe that called for adding shredded cheese into the mixture, and also thought about adding nuts to it- pistachios, walnuts, or pepitas would be good.
  • 3 acorn squash, halved and seeded
  • Butter for sauteing
  • 1 cup chopped onions
  • 3 cups peeled, seeded, and chopped Granny Smith apples
  • 1/2 cup golden raisins
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg


  1. Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
  2. Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
  3. Soak the raisins (apple juice, white wine or even water will do) to plump them up.
  4. While the squash is baking, melt the butter in a large skillet over medium heat. Cook the onion and apple in the butter until the onion has softened and turned translucent, 10 to 15 minutes. Add brown sugar, cinnamon and nutmeg.  Scrape the mixture into a bowl to cool until the squash has finished baking.
  5. Once the squash is done, stir the raisins into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot, about 15 minutes.

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