Cranberry-Pecan Microwave Acorn Squash
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Cranberry-Pecan Microwave Acorn Squash

1. Acorn squash - 2 medium
2. Graham cracker crumbs - ⅔ cup
3. Chopped pecans - ⅓ cup
4. Unsalted butter, softened - ⅓ cup
5. Packed brown sugar - 3 tablespoons
6. Ground nutmeg - ¼ teaspoon
7. Whole berry cranberry sauce - ½ cup

How to cook deliciously - Cranberry-Pecan Microwave Acorn Squash

1. Stage

Pierce each squash in several places to allow steam to escape, then place 2 inches apart in the microwave. Microwave on high for 6 minutes. Remove to a cutting board.

2. Stage

Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate.

3. Stage

Cover tightly with plastic wrap and microwave until tender, 7 to 9 minutes. Remove stems and cut a thin slice from the pointed ends to prevent tipping. Flip so cut-sides are facing up.

4. Stage

Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half.

5. Stage

Microwave, uncovered, until filling is heated through, 2 to 5 minutes.

6. Stage

Serve topped with cranberry sauce.