| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Fruit, Icrowave, Side dishes | 1 | Servings | |
INGREDIENTS
| 2 | Winter squash, acorn | |
| dumpling butternut | ||
| 1/2 | c | Chopped onion and celery |
| 2 | Fresh USA Anjou pears, cored | |
| and diced | ||
| 1 | c | Fresh bread crumbs |
| 1/3 | c | Shredded Cheddar cheese |
| 1/4 | c | Raisins and minced parsley |
| 2 | T | Lemon juice |
| Salt to taste | ||
| 1 | ds | Ground nutmeg and cracked |
| pepper |
INSTRUCTIONS
Prick squash with fork; microcook at HIGH (100%) 5 minutes. Turn squash over and microcook at HIGH 5 to 10 minutes longer or until squash is tender. Cut squash in half; remove seeds. Place onion and celery in microwave-safe container; microcook at HIGH 3 to 5 minutes or until celery is tender. Add remaining ingredients except squash. Fill halved and seeded cooked squash with pear mixture. Cover with waxed paper and microcook at HIGH 5 to 7 minutes or until filling is thoroughly heated. Conventional Method: Cut squash in half lengthwise; scrape out seeds. Place cut-side down, in greased baking dish. Bake, uncovered, at 425°F 30 to 40 minutes or until flesh is tender when pierced with a fork. Saute onion and celery in 1 tablespoon vegetable oil until crisp-tender; add remaining ingredients except squash; mix well. Fill baked squash with pear mixture. Bake at 350°F about 20 minutes or until thoroughly heated. *Recipe developed for 600 to 700 watt microwave ovens. Always be sure to use ripe pears. Per serving: 279 Calories (kcal); 14g Total Fat; (45% calories from fat); 13g Protein; 25g Carbohydrate; 40mg Cholesterol; 476mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 638
Calories From Fat: 169
Total Fat: 19.2g
Cholesterol: 39.6mg
Sodium: 1998.1mg
Potassium: 788.2mg
Carbohydrates: 91.8g
Fiber: 6.9g
Sugar: 16.9g
Protein: 25.2g