Enough with the squash, zucchini, cauliflower and cabbage right?
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)
- 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
- 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
Fry up the stuffing!
Try not to eat at this point....try....
Cover with apple slices and some nutmeg
Cut in half if you want to serve as 8 portions rather than 4