Cranberry-Pecan Microwave Acorn Squash

Cooked entirely in the microwave to save on precious oven space, this holiday-ready acorn squash side dish is stuffed with a sweet pecan filling and topped with cranberry sauce.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 439 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ⅓ cup chopped pecans
• ⅔ cup graham cracker crumbs
• 3 tablespoons packed brown sugar
• ⅓ cup unsalted butter, softened
• 2 medium acorn squash
• ½ cup whole berry cranberry sauce

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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

Step 6

Serve topped with cranberry sauce.