Twice-Baked Squash Medley

Campbell's Twice-Baked Squash Medley Recipe

What a beautiful side dish for holidays or special occasions!  Acorn squash is stuffed with a sweetened spaghetti squash and raisin mixture, and baked with a crushed cracker topping that is out of this world!

At a glance

Prep

30 min.

Total

2 hr.

Serves

8

Bake: 1 hr. 30 min.

Made With

  • Pepperidge Farm® Golden Butter Distinctive Crackers

    Pepperidge Farm® Golden Butter Distinctive Crackers

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What You'll Need

3 spaghetti squash (about 1 1/2 pounds each)
1/2 teaspoon ground black pepper
2 cups chopped pecans
1 cup raisins
1/4 cup packed brown sugar
1 tablespoon pumpkin pie spice
8 acorn squash (about 1 pound each)
24 Pepperidge Farm® Golden Butter Distinctive Crackers, crushed (about 1 cup)
4 tablespoons butter (1/2 stick), melted

How to Make It

  • 1

    Heat the oven to 350°F.

  • 2

    Cut each spaghetti squash in half lengthwise. Scoop out and discard the seeds. Sprinkle the inside cavity of each squash with black pepper and place them cut-side down in a 17 x 11-inch roasting pan.

  • 3

    Bake for 45 minutes or until the squash is fork-tender.

  • 4

    Scrape the squash with a fork to separate the spaghetti-like strands and place the strands in a large bowl. Stir in the pecans, raisins, brown sugar and pumpkin pie spice.

  • 5

    Cut off the “tops” of the acorn squash, about 1 inch from the stem end and reserve. Scoop out the seeds and discard. Cut a small portion off the bottom of each squash to make a flat base. Place the squash shells in the roasting pan.

  • 6

    Spoon the spaghetti squash mixture evenly into the cavities of each acorn squash. Stir the cracker crumbs and  butter in a small bowl with a fork. Sprinkle the crumbs evenly over the squash mixture.

  • 7

    Bake for 45 minutes or until the mixture is heated through. Place the reserved squash "tops" on a baking sheet and bake for the last 5 minutes of baking time. Top each squash with an acorn "top".

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RID#26986

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