Acorn Squash Microwave Baked Recipes

Steps:

• Prick all over the insides of the squash halves with a fork, brush with butter, and sprinkle with brown sugar. Place squash halves, cut sides-up, into a large, microwave-safe dish.
• Microwave on high power until flesh pierces easily with a fork, about 10 minutes. Season with salt and pepper.

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
• Turn squash cut side up. Fill centers with brown sugar, butter and honey; sprinkle with salt and pepper.
• Cover and microwave on high for 2-3 minutes or until heathed through.

Steps:

• Cut Acorn Squash in half. Remove and discards seeds , rinse well in cool water.
• Place Squash in a micorwave bowl. Put 1 Tablespoon butter and one tablespoon sugar in each half. Place in microwave on high for 10 minutes.
• To check for doneness pierce squash (do not break through skin) with fork. Slips in easily is ready to eat -- be careful is extremely hot and delicious -- .

Steps:

• Place squash on a microwave-safe plate, microwave on high for 3-4 minutes. Cut in half; remove seeds and strings. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place squash, cut side down on in a microwave-safe dish. Cover and microwave for 4-1/2 minutes. , Meanwhile, combine the crackers, butter, brown sugar and nutmeg. Turn squash over; fill with cracker mixture. Microwave for 1-2 minutes or until squash is tender.

Steps:

• To cook squash in the microwave, cut squash in 1/2, scoop out the seeds as if you were cleaning cantaloupe only it will be a little harder. Lay cut side down on a piece of microwave safe plastic wrap placed directly on microwave bottom or plate. Cook on high in 5 minute intervals until completely softened and cooked through, about 5 to 7 minutes for 1/2 an acorn squash. Cook times will vary depending upon the size and variety of your squash.

Steps:

• 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.
• Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate.
• 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.
• Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half.
• Microwave, uncovered, until filling is heated through, 2 to 5 minutes.
• Serve topped with cranberry sauce.

Steps:

• Cook squash in microwave till soft yet firm about 4 minute.
• Cool.
• Cut in half and discard seeds.
• Core apple; peel if desired.
• Slice apple place in small bowl.
• Microwave covered about 2 minutes,stirring every minute (should be a thick apple sauce).
• Mix brown sugar, cinnamon and margarine into apple.
• Fill squash halves with 1/2 of mixture in each.
• Microwave covered 1-2 minutes.
• Let rest 30 seconds and then serve.

Steps:

• Prepare rice mix according to package directions; cover, and set aside.
• Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
• In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
• In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
• Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

Steps:

• In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain.
• Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
• Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash in a shallow baking pan, cut side down.
• Bake in preheated oven for 30 minutes, or until tender.
• Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
• Bake for 20 minutes more.

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

Steps:

• Cut acorn squash in half, lengthwise. Remove and discard seeds and fiber.
• In a shallow microwave-safe dish, place squash cut-side down. Put 1 tbsp of water in bottom of dish. Microwave covered on high power 7 minutes until almost tender.
• In the meanwhile, combine apple, celery, cranberries, brown sugar, spice and butter in a mixing bowl.
• When squash is done, turn them over. Fill centers with apple mixture. Microwave covered on high power 5 minutes longer until squash and apple filling are tender. Let stand 3 minutes in microwave after done cooking.