Stuffed Acorn Squash

  • Date September 09, 2013
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Enough with the squash, zucchini, cauliflower and cabbage right? 

Too bad!

I love my vegetables and I love creating new ways to serve them up!

I also might be addicted to stuffing things? I have stuffed an acorn squash with mushrooms, a spaghetti squash turned into a twice baked potato, a portobello mushroom stuffed with spaghetti squash for a pizza, and a yam stuffed with chicken, why not stuff an acorn squash?








I eat the skin of the squash too. Do you? And why does everything have to be covered with cheese when stuffing things? This time I tried a thinly sliced apple and grilled in the oven. Delicious!


Serves 4 (could also make 8 if you cut into quarters)
200 calories per serving (based on 4 servings)

Ingredients:

  • 2 medium acorn squash
  • 1/2 cup diced mushrooms
  • 1/2 cup diced pepper (you choose color)
  • 1 garlic clove, minced
  • 1/2 cup celery
  • 1 apple, thinly sliced (preferably with a mandolin)
  • 2-4 tbls of hoisin sauce

Directions:

  • Preheat the oven to 400'
  • Cut the squash in half and scoop out the seeds
  • Spray a little pam or oil into the squash and sprinkle with salt and pepper
  • Fill a baking dish with 1-2 inches of water and place the squash cut side facing up
  • Cook for one hour or until a fork can easily be inserted into the squash
  • To make the stuffing, pan fry the mushrooms, peppers, garlic and celery
  • Toss with hoisin sauce and place equally into the squash
  • Thinly slice the apply and place over the top of the squash
  • Cook in the oven to reheat. I had made mine in the morning and set aside all day so they required longer in the oven. 

Pictures:

Save the seeds! You can roast them for salad toppings or as a snack


Halfway through oven cooking, house smells amazing at this point!


Fry up the stuffing!


Stuff!


Try not to eat at this point....try....


Cover with apple slices and some nutmeg



I'm impressed! and hungry.


Cut in half if you want to serve as 8 portions rather than 4


Husband Friendly Version

Served with the stacked beet salad and miso glazed salmon 



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