STUFFED ACORN SQUASH
Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!
Provided by Weavre
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g
CHEESY RICE-STUFFED ACORN SQUASH
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
- Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.
Nutrition Facts : Calories 526 calorie, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 78 milligrams, Sodium 727 milligrams, Carbohydrate 60 grams, Fiber 7 grams, Protein 20 grams
CHEESY STUFFED ACORN SQUASH
Great vegetarian version of stuffed acorn squash, full of stuff most people would have in the fridge.
Provided by Nancy Van Ess
Categories Vegetable
Time 54m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 304.8, Fat 20.8, SaturatedFat 10.5, Cholesterol 44.1, Sodium 292.5, Carbohydrate 27.2, Fiber 4.1, Sugar 2.2, Protein 7.4
FESTIVE STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: acorn squashes, olive oil, salt, pepper, wild rice, vegetable broth, chili powder, ground cumin, maple syrup, cremini mushroom, shiitake mushroom, medium onion, garlic, fresh rosemary, fresh thyme, white wine, kale, pomegranate seeds
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F (190°C).
- Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
- Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
- In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
- Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
- Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
- Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
- Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they've released a good amount of liquid.
- Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
- Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
- Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
- Enjoy!
Nutrition Facts : Calories 609 calories, Carbohydrate 101 grams, Fat 20 grams, Fiber 21 grams, Protein 13 grams, Sugar 10 grams
WILD RICE, CHERRIES, APRICOTS AND CHEESY STUFFED ACORN SQUASH
Easy nice comfort food. Acorn squash stuffed with wild rice, cherries, pecans and a creamy cheesy topping. I prefer a blend of wild and white for this, but you can really use any rice if you don't like wild rice. And hey, this is the time to take advantage of the boxed rice. Uncle Bens is what I use, but there are many brands available, and I just use the quick cooking kind, but any will work. My favorite is to serve this with roast chicken, but if you want something lighter ... serve with a fresh green salad topped with roasted pears.
Provided by SarasotaCook
Categories Rice
Time 55m
Yield 4 Squash halves, 4-10 serving(s)
Number Of Ingredients 13
Steps:
- Squash -- Drizzle the olive oil the inside of the squash and sprinkle with sald and pepper. Place flesh side down on a baking sheet lined with parchment or even foil in a 400 degree oven, middle shelf for about 30-40 minutes depending on the size of the squash. Just poke with a knife and it should be tender but no falling apart. Remove from the oven so you can add the stuffing.
- Rice -- As the squash is baking, cook the rice according to the package directions. But as the rice cooks, add if your garlic and shallots, so it will cook right along with the rice. TIP: I always cook my rice in broth rather than water, so if you want to add some more flavor, rather than water, use chicken or vegetable broth.
- Finishing -- Once the rice is done, remove from the heat and stir in the butter, scallions, cherries, apricots and nuts. Then stuff the squash! I fill each squash half way, and then add a little cheese, add the rest of the rice and top with the remainder of the cheese.
- Bake -- 400 degrees for about 15 minutes. This will reheat the squash, rice, and melt the cheese.
- Serve -- ENJOY! 1 squash half per person is healthy and filling. As I mentioned, roast chicken is great with this or go lighter with a salad.
Nutrition Facts : Calories 588.1, Fat 30.4, SaturatedFat 10.3, Cholesterol 34.2, Sodium 333, Carbohydrate 67, Fiber 8.2, Sugar 6.4, Protein 18.9
CURRIED STUFFED ACORN SQUASH
Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.
Provided by JennyB
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Wrap each squash half with plastic wrap.
- Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
- Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
- Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
- Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 63.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 8.7 g, Protein 10.1 g, SaturatedFat 4 g, Sodium 500.7 mg, Sugar 9.7 g
COUSCOUS-STUFFED ACORN SQUASH
Our Test Kitchen combined this popular winter squash with couscous, cherries, walnuts and seasonings and served it in the shell. Even kids will like this flavorful and filling dish.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender. , In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.
Nutrition Facts :
FRUIT-STUFFED ACORN SQUASH
Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 6g fiber), Protein 2g protein.
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