Acorn Squash A Healthy Light Vegetarian Summer Favorite Food
ACORN SQUASH - A HEALTHY, LIGHT & VEGETARIAN SUMMER FAVORITE
Where does one begin with Acorn Squash? There are so many ways you can prepare it! This is one of my favorite main dish recipes for the summer (paired with my favorite chilled white wine, of course)... its light, packs in protein, and doesn't lose flavor. There are so many ways you can alter this to your personal taste by adding more/less/removing of an ingredient. Below is how I prepared it, I just love this combination of fresh herb flavors and textures once all the ingredients are combined.
Provided by Jennifer D.
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees. Slice acorn squash in half, remove seeds, place on baking sheet, sprinkle with a bit of olive oil, salt, pepper to taste. Cook for ~1hr until you can stick a fork through easily (like a baked potato).
- In sauce pan, cook the quinoa - follow directions on box (normally its 1 c fresh quinoa to 2 c water).
- Add can of Cannellini beans to quinoa.
- Add 1/4 c of olive oil to quiona.
- Add to quinoa, salt/pepper to taste (I used ~ teaspoon of salt and a teaspoon of pepper).
- Right before you remove squash from oven (as quinoa has cooled) add fresh herbs to quinoa.
- To plate & serve: Place 1/2 acorn squash on dish, spoon 1/4 of quinoa mixture, top with fresh avocado, feta cheese and sliced radish. Can drizzle with a bit more olive oil if you prefer and even a squeeze of lemon or lime.
Nutrition Facts : Calories 536.9, Fat 24.4, SaturatedFat 3.4, Sodium 339.5, Carbohydrate 70.3, Fiber 15.7, Sugar 2.4, Protein 14.7
ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE
Steps:
- For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
- Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
- For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
- For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.
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- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
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