Cranberry Filled Squash Microwave Only
Transform your weeknight dinner routine with this quick and flavorful Cranberry Filled Squash, a microwave-only recipe that strikes the perfect balance between sweet and savory. Featuring tender acorn squash halves filled with a luscious blend of whole berry cranberry sauce, rich butter, brown sugar, aromatic cinnamon, and a pinch of salt, this dish is as comforting as it is effortless. Ready in just 25 minutes, including prep and cook time, this recipe requires no oven and delivers irresistible results in minimal time. Perfect as a show-stopping side dish or a light vegetarian main course, it’s a crowd-pleaser ideal for holiday tables or cozy fall dinners. Let the enticing aroma of spiced cranberry sauce elevate your squash to a new level of delicious simplicity—all with the ease of a microwave!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole Acorn squash
- 0.5 cup Cranberry sauce (whole berry preferably)
- 2 tablespoons Butter
- 2 tablespoons Brown sugar
- 0.25 teaspoons Cinnamon
- 1 pinch Salt
Instructions
Slice the acorn squash in half lengthwise and scoop out the seeds and stringy pulp from the center using a spoon.
Place both halves of the squash cut-side down on a microwave-safe plate. Add a small splash of water to the plate to help steam the squash.
Microwave the squash on high for 8-10 minutes, or until the flesh is tender and can be easily pierced with a fork. Cooking time may vary depending on the size of the squash and microwave wattage.
Carefully remove the squash from the microwave (it will be hot!) and turn the halves cut-side up. Use a towel or oven mitts to handle the hot squash.
In a small bowl, combine the cranberry sauce, butter, brown sugar, cinnamon, and a pinch of salt. Stir until the ingredients are fully combined.
Spoon the cranberry mixture evenly into the hollowed centers of both squash halves.
Microwave the stuffed squash halves on high for an additional 3-5 minutes, or until the cranberry filling is hot and bubbling.
Let the squash cool for about 2 minutes before serving. Serve warm as a delightful side dish or a light vegetarian main course.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 58.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 413 mg | 32% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3852 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
