Maple Pecan Squash

Name: Maple Pecan Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams medium acorn squash (about; 0 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 59 milliliters maple-flavored syrup; 2 Tbsps margarine, melted; 59 milliliters miniature marshmallows; 118 milliliters chopped pecans, divided; 0 teaspoons salt

Need a gluten free, dairy free, and fodmap friendly side dish? Maple Pecan Squash could be an outstanding recipe to try. This recipe makes 4 servings with 297 calories, 3g of protein, and 15g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of acorn squash, ground cinnamon, marshmallows, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut each squash in half crosswise; remove and discard seeds.

Ingredients you will need

Squash

Seeds

Place squash halves, cut side down, in a lightly greased 15- x 10- x 1-inch jellyroll pan.

Ingredients you will need

Squash

Equipment you will use

Frying Pan

Bake, uncovered, at 350 for 35 minutes.

Equipment you will use

Oven

Scoop out pulp; discard shells. Mash pulp in a medium bowl.

Ingredients you will need

Pasta Shells

Equipment you will use

Bowl

Add 1/2 cup pecans and next 5 ingredients; stir well. Spoon mixture evenly into 4 (6-ounce) lightly greased baking dishes. Top evenly with marshmallows and remaining 2 tablespoons chopped pecans.

Ingredients you will need

Pecans