Acorn Squash Stuffed Food

STUFFED ACORN SQUASH II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
• Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
• Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.
• Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.

CHEESY STUFFED ACORN SQUASH

Steps:

• Heat oven to 400°F.
• Cut squash in half and remove the seeds.
• Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
• While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
• Sauté about 4 minutes.
• Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
• Check baking squash with a fork to see if it glides through the flesh.
• Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
• NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees.
• Coat a baking sheet with nonstick cooking spray.
• Prepare rice according to package directions, and set aside.
• Arrange the squash halves, cut side down, on the prepared baking sheet.
• Bake 40 minutes, or until tender.
• Reduce oven temperature to 350 degrees.
• Scoop out the squash pulp, carefully leaving a 1/4 inch shell.
• Place pulp in a small bowl.
• In a skillet, heat the margarine over medium heat.
• Add the onion and cook, stirring, until tender (3 to 5 minutes).
• Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces.
• Stir in the cranberries, walnuts, and brown sugar.
• Divide the stuffing to fill the acorn squash shells.
• Place the shells on the baking sheet. (You may have to trim a bit off the bottom of some shells to keep them from turning over.).
• Bake for 15 minutes, or until heated through.
• Season with salt and pepper.

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

STUFFED SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
• In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
• Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH

Steps:

• For the squash: Preheat the oven to 400 degrees F.
• Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
• Lower the oven temperature to 350 degrees F.
• Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
• For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
• Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees. Pierce each squash with a fork in a dozen places and roast for about 1 hour. Remove the squashes from the oven, let them cool slightly and then cut each one in half and scoop out the seeds.
• Place the bulgur wheat in a bowl and add 1 1/2 cups of boiling water. Set aside to soften for at least 30 minutes.
• Drain the bulgur wheat and combine it in a bowl with the rice, cashews and spices. Mix well and set aside.
• Saute the onion, ginger, garlic and peppers in the olive oil over medium-low heat until they are soft but not brown.
• Add the bulgur wheat mixture to the saute pan and continue to cook over medium-low heat for 3 to 4 minutes. Mix in the tomato paste and add 2 tablespoons of yogurt. Remove from heat and stir until the yogurt is thoroughly incorporated. Then add the rest, 2 tablespoons at a time. Taste and season with salt and pepper if desired.
• Turn the oven up to 400 degrees. Mound about 4 or 5 tablespoons of stuffing in each squash half. Place the squashes on a cookie sheet and drizzle a little olive oil over them. Bake for 20 minutes, or until both stuffing and squashes are lightly browned. Serve immediately.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

STUFFED ACORN SQUASH

Steps:

• Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.
• Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
• Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.
• For each serving, sprinkle with 1 tablespoon hazelnuts, drizzle with 1 tablespoon oil, and squeeze with lemon.

GREEK-STYLE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°. Place squash halves, cut side up, on a large baking sheet; roast until they can just be pierced with a fork, about 40 minutes. Remove to a wire rack to cool. Meanwhile, place lentils in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 20-25 minutes. Drain. Remove and set aside. In the same saucepan, bring chicken broth to a boil. Add orzo; cook according to package directions for al dente. Drain, reserving broth., In a large skillet, cook sausage, crumbling meat, until no longer pink, 6-8 minutes; drain. Add lentils and orzo to skillet; remove from heat. Add 1/2 cup feta cheese and Greek seasoning; mix well., Pour reserved chicken broth back into saucepan. Over medium heat, whisk in flour until thickened, then pour into sausage mixture., When cool enough to handle, quarter squash and return to baking sheet. Top with sausage mixture. Bake until squash are tender, about 30 minutes. Before serving, sprinkle with french-fried onions and, if desired, additional feta.

BAKED STUFFED ACORN SQUASH

Steps:

• Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
• Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
• Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

ACORN SQUASH WITH LEFTOVER STUFFING

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°F. Place squash, cut sides down, on foil-lined 15x10x1-inch baking pan; cover. Bake 30 minutes.
• Meanwhile, remove casing from sausage. Crumble sausage into small skillet. Cook until no longer pink; drain.
• Prepare Stuffing as directed on package, except decrease butter to 3 Tbsp. Add sausage, apple and raisins; mix lightly.
• Turn squash over. Spoon 3/4 cup of the stuffing mixture into each squash half; cover with foil. Bake an additional 30 minutes or until squash is tender, removing foil for last 10 minutes of baking time.

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
• Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
• Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
• Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
• Bake for 40 minutes, or until tender.
• In a medium saucepan, add vegetable stock and rice.
• Stir and bring to boil over high heat.
• Cover and simmer for 45 minutes. Remove saucepan from heat.
• Heat olive oil in a large saucepan or skillet over medium heat.
• Add onions, stirring frequently until translucent.
• Add garlic and cook until fragrant.
• Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
• Mix in black beans, corn, tomatoes, and cooked rice.
• Fill squash halves with rice mixture and sprinkle with cheese.
• Bake for 5 minutes, or until cheese is melted.
• Top with avocado slices and cilantro.
• Enjoy!