Harvest Baked Acorn Squash

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  • 20 min prep
  • 1 hr 15 min total
  • Makes 4 servings.

Acorn squash shells make a stunning serving bowl. Prep these in advance and then pop them in the oven when guests arrive for an effortless side dish.

Harvest Baked Acorn Squash Recipe


  • 2 medium acorn squash (1-1/2 lb. each)
  • 2 cups finely chopped apple
  • 1/4 cup apple juice
  • 1 Tbsp. margarine or butter, melted
  • 1 Tbsp. brown sugar
  • 2 tsp. lemon juice
  • 1/2 tsp. ground cinnamon
  • 32 WHEAT THINS Original Snacks, coarsely crushed
  • 1/3 cup raisins


  • Preheat  oven to 400°F. Cut squash in half crosswise; remove seeds. Place, cut sides down, in 13x9-inch baking dish. Add enough water to fill dish 1/2-inch deep. Bake 40 to 45 minutes or until squash is tender. Remove squash from dish; cool slightly.
  • Scoop  cooked squash from shells into medium bowl, leaving 1/4-inch-thick shells; set shells aside. Add apples, apple juice, margarine, brown sugar, lemon juice and cinnamon to squash in bowl; mix until well blended. Stir in WHEAT THINS and raisins; spoon evenly into shells. Return, filled sides up, to baking dish.
  • Bake  10 minutes or until heated through.

Recipe Tips

SubstituteSubstitute dried cranberries for the raisins.


Nutrition Information

Makes 4 servings.
  • Generally Nutritious

Nutrition Notes

Good news! Each serving of this versatile vegetable side dish provides 10g of whole grains, thanks to the WHEAT THINS.

Nutrition per serving:

  • Calories 290 
  • Total fat 6 g
  • Saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 180 mg
  • Carbohydrate 59 g
  • Dietary fiber 6 g
  • Sugars 31 g
  • Protein 4 g
  • Vitamin A 20 %DV
  • Vitamin C 25 %DV
  • Calcium 10 %DV
  • Iron 15 %DV

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