Winter Squash Stuffed with Apples and Cheese

Jane Brody borrowed this from Mollie Kratzen's, and we're passing this fall favorite around further.

Author:Inspired by Jane Brody Good Food Book, pg.401
Yield:4 servings
Prep time: 00:15
Cook time: 00:50
Category:Main Courses


2 medium acorn squashes, (or 2 small butternut squashes)
1- tbsp. butter
3 cups tar cooking apples, peeled chopped
1/2 cups onion, chopped
2 cups low-fat cottage cheese
3/4 cups cheddar cheese, grated
1/4 cups lemon juice
2 tbsp. currants (or raisins)
1/4 tsp. cinnamon, plus a few sprinkles for garnish


  1. Preheat the oven to 350 °F (165 °C).
  2. Cut the squashes in half lengthwise (through the stem to the flower end), discard the seeds and strings, and place the squashes cut side down on an oiled baking pan. Bake the squashes for about 30 minutes or until they are tender.
  3. In a small skillet, melt the butter or margarine, and sauté the apples and onion for about 5 minutes or until the onion is translucent.
  4. In a large bowl, combine the apple-onion mixture with the cottage cheese, grated cheese, lemon juice, currants or raisins and 1/4 teaspoon cinnamon.
  5. Fill the cavities of the baked squashes with the stuffing. Sprinkle them with additional cinnamon. Place the stuffed squashes on a baking sheet or in a shallow pan, and cover them with foil.
  6. Bake the stuffed squashes until they are heated through, about 20 minutes.