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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using an oven, preheat to 375. | 2. Cut the squashes in half lengthwise. | 3. Place halves in a baking dish, cut side up, with about 1/2 inch of water, and cover with foil. | 4. Bake until easily pierced with a knife but still holding their shape, 30 to 40 minutes, depending on size and type of squash used. | 5. Or microwave, using as a rule of thumb 4 to 7 minutes for each squash. | 6. Test occasionally to be sure they don’t get overcooked. | 7. When the squashes are cool enough to handle, scoop out and discard the seeds. | 8. Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of about 1/4 inch think all around. | 9. Heat the margarine or butter in a medium skillet. | 10. Add onion and saute over medium heat until golden. | 11. Add the almond and continue to saute until they give off a toasty aroma. | 12. Combine the onion mixture with the squash pulp. | 13. Add ginger, season with salt and pepper, and stir together. | 14. Stuff back in to the squash shells. | 15. Reheat in the microwave or oven, just until heated through, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
acorn squash	4	4		-	-	-	-
butter	1	tablespoon	non-hydrogenated	85.5	3.9285	2.6715	7.2
red onion	1		chopped	60.0	14.01	1.65	0.15
almond	1/4	cup	chopped toasted	481.78	0.0	0.0	54.5
ginger	1/2	teaspoon	grated ground	0.8	0.1777	0.0182	0.0075
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.