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Twice-Baked Squash Medley

Twice-Baked Squash Medley

3
(1)

What a beautiful side dish for holidays or special occasions!  Acorn squash is stuffed with a sweetened spaghetti squash and raisin mixture, and baked with a crushed cracker topping that is out of this world!

serves 8 people

Ingredients

cost per recipe: $15.26

The price is determined by the national average.

  • 4 1/2

     pounds spaghetti squash (about 3 squash 1 1/2 pounds each )

  • 1/2

    teaspoon ground black pepper

  • 2

    cups chopped pecans

  • 1

    cup raisins

  • 1/4

    cup  packed brown sugar

  • 1

    tablespoon pumpkin pie spice

  • 8

    acorn squash (about 1 pound each )

  • 24

    Pepperidge Farm® Golden Butter Distinctive Crackers, crushed (about 1 cup)

  • 4

    tablespoons butter(1/2 stick), melted

view nutrition info

How to Make It

Heat the oven to 350°F. Cut each spaghetti squash in half lengthwise. Scoop out and discard the seeds. Sprinkle the inside cavity of each squash with black pepper and place them cut-side down in a 17 x 11-inch roasting pan. Bake for 45 minutes or until the squash is fork-tender. Scrape the squash with a fork to separate the spaghetti-like strands and place the strands in a large bowl. Stir in the pecans, raisins, brown sugar and pumpkin pie spice. Cut off the “tops” of the acorn squash, about 1 inch from the stem end and reserve. Scoop out the seeds and discard. Cut a small portion off the bottom of each squash to make a flat base. Place the squash shells in the roasting pan. Spoon the spaghetti squash mixture evenly into the cavities of each acorn squash. Stir the cracker crumbs and  butter in a small bowl with a fork. Sprinkle the crumbs evenly over the squash mixture. Bake for 45 minutes or until the mixture is heated through. Place the reserved squash tops on a baking sheet and bake for the last 5 minutes of baking time. Top each squash with an acorn top.
Step 1

Heat the oven to 350°F.

Step 2

Cut each spaghetti squash in half lengthwise. Scoop out and discard the seeds. Sprinkle the inside cavity of each squash with black pepper and place them cut-side down in a 17 x 11-inch roasting pan.

Step 3

Bake for 45 minutes or until the squash is fork-tender.

Step 4

Scrape the squash with a fork to separate the spaghetti-like strands and place the strands in a large bowl. Stir in the pecans, raisins, brown sugar and pumpkin pie spice.

Step 5

Cut off the “tops” of the acorn squash, about 1 inch from the stem end and reserve. Scoop out the seeds and discard. Cut a small portion off the bottom of each squash to make a flat base. Place the squash shells in the roasting pan.

Step 6

Spoon the spaghetti squash mixture evenly into the cavities of each acorn squash. Stir the cracker crumbs and  butter in a small bowl with a fork. Sprinkle the crumbs evenly over the squash mixture.

Step 7

Bake for 45 minutes or until the mixture is heated through. Place the reserved squash tops on a baking sheet and bake for the last 5 minutes of baking time. Top each squash with an acorn top.

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Made With
 Pepperidge Farm® Golden Butter Distinctive Crackers

Pepperidge Farm® Golden Butter Distinctive Crackers

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Ratings & Reviews

(1)
  • irene l.

    May 6, 2008

    Twice-Baked Squash Medley

    I cooked the squashs in the micro-wave. after scooping out seeds and discarding, cooked it untilit was tender. It's very tasty and good for you.

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