Acorn Squash and California Raisins
Baked squash with raisins, served in the shell, for a do-ahead side dish.
- 1 acorn squash (1 pound), halved and seeded
- 1/2 tablespoon grated orange peel
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/8 teaspoon ground nutmeg
- 3/4 cup California raisins, divided
- 1/4 cup nonfat milk
- 2 tablespoons fresh orange juice
- 1/4 cup chopped walnuts
Arrange squash, cut-side down, in baking dish with 1/2 inch water. Bake at 350°F for 30 to 40 minutes, until tender. Remove from oven; scoop flesh into large bowl leaving 1/4-inch thick shells and set aside. Add orange peel and seasonings to bowl; mash coarsely and set aside. In blender or food processor, combine 1/2 cup raisins, milk and orange juice; process till raisins are finely chopped. Stir into squash mixture along with walnuts and remaining whole raisins. Divide and spoon mixture into reserved shells. Sprinkle with nutmeg. Reheat at 350°F for 10 minutes to warm through and serve at once or cover and store in refrigerator, then, bake at 350°F for 30 minutes or until heated through.
Nutrition Facts Per Serving
Calories 140 (20% from fat); Total Fat 3g (sat 0g, mono 1g, poly 2g, trans 0g ); Cholesterol 0mg; Protein 3g; Carbohydrate 29g; (Dietary Fiber 5g; Sugars 18g; ); Iron 1mg; Sodium 290mg; Calcium 58mg; Potassium 537mg
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