MEDITERRANEAN STUFFED ACORN SQUASH
As we approach fall this Mediterranean Stuffed Acorn Squash takes your favorite flavors and stuffs them in roasted acorn squash. Quinoa, dried cranberries, pine nuts, fresh herbs and chickpeas create a healthy, vegetarian filling. This is a wonderful plant-based meal that your family will love!
Provided by julia
Categories Mediterranean
Time 55m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Microwave the acorn squash for 2-3 minutes to soften the skin. This makes it easier to cut the squash in half.
- Cut in half from the tip to the bottom stem.
- Use a large spoon to scoop out the seeds and discard.
- Place the acorn squash on a baking sheet with the hollow whole facing up.
- Use your hands or a brush and rub 1 Tablespoon of olive oil over the 4 halves of the squash.
- Sprinkle sea salt and pepper along with 1/2 teaspoon of za'atar over the squash.
- Flip the squash over on the baking sheet and bake for about 40-45 minutes or until the flesh is soft and the squash is tender. While the squash is cooking cook the quinoa.
- Let the quinoa cool and then add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives, mint and set aside.
- In a mason jar or small bowl whisk together the 1 remaining Tablespoon of olive oil, garlic, lemon juice, paprika and the remaining 1 teaspoon of za'atar.
- Pour the dressing over the quinoa mixture and stir well.
- Once the squash is done remove from the oven. Add a scoop of the quinoa mixture to each squash evenly distributing it among the four halves.
- Serve warm.
MOROCCAN-STYLE STUFFED ACORN SQUASH
This sounds like a very interesting recipe. Found on the Allrecipes.com website. It was submitted by Truckerdoo. Here's his introduction. "Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth."
Provided by Happy Hippie
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves cut side down on a baking sheet.
- Bake 30 minutes, or until tender.
- Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
- Heat the olive oil in a skillet over medium heat.
- Stir in the garlic, celery, and carrots, and cook 5 minutes.
- Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper.
- continue to cook and stir until vegetables are tender.
- Pour the chicken broth into the skillet, and mix in the couscous.
- Cover skillet, and turn off heat.
- Allow couscous to absorb liquid for 5 minutes.
- Stuff squash halves with the skillet mixture to serve.
Nutrition Facts : Calories 529.2, Fat 12.1, SaturatedFat 3.2, Cholesterol 7.6, Sodium 587.3, Carbohydrate 96, Fiber 10.2, Sugar 19.6, Protein 13.9
MOROCCAN-STYLE STUFFED ACORN SQUASHES
Halved acorn squashes become built-in dishes for a Moroccan-inspired blend of extra-lean ground beef, bulgur, pine nuts, golden raisins, and cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Place squashes, cut sides down, in a 9-by-13-inch casserole dish. Bake until tender, 35 to 40 minutes.
- Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much cooking liquid in the pot as possible.
- Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine. Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.
- Scrape out baked squashes, forming 1/4-inch-thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12 to 14 minutes.
Nutrition Facts : Calories 350 g, Cholesterol 44 g, Fat 8 g, Fiber 9 g, Protein 23 g, Sodium 614 g
MOROCCAN-STYLE STUFFED ACORN SQUASH
We love this wonderful full flavored fall dish inspired by great flavors and taste of Morocco. Have made many times. Originally found on http://allrecipes.com/Recipe/Moroccan-Style-Stuffed-Acorn-Squash/Detail.aspx Submitted by: Truckerdoo
Provided by Debbwl
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
- Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Nutrition Facts : Calories 529.2, Fat 12.1, SaturatedFat 3.2, Cholesterol 7.6, Sodium 587.3, Carbohydrate 96, Fiber 10.2, Sugar 19.6, Protein 13.9
GREEK-STYLE STUFFED ACORN SQUASH
With a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335 calories, Fat 14g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 704mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
MOROCCAN-STYLE STUFFED ACORN SQUASH
Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.
Provided by TRUCKERDOO
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
- Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Nutrition Facts : Calories 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g
MEXICAN-INSPIRED STUFFED ACORN SQUASH
This stuffed acorn squash is a hearty vegetarian meal that is especially tasty on a chilly fall evening. It is easy to prepare extra and save since this recipe is also great the next day. Feel free to experiment with different beans and veggies to find your favorite combination!
Provided by Christine F
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.
- Place squash halves, cut-sides down, in the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes.
- While squash is baking, heat oil in a nonstick skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.
- Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.
- Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 60.7 g, Cholesterol 25 mg, Fat 12.6 g, Fiber 14.4 g, Protein 17.4 g, SaturatedFat 6.7 g, Sodium 777.4 mg, Sugar 10.9 g
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- Rub both sides of the squash with olive oil. Season the inside of the squash liberally with salt and place cut side down on a baking sheet. Cover with foil and bake until tender. About 45 minutes.
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- Cut each acorn squash in half and scoop the seeds out. Spread oil or butter on each half, then place upside down in a little water on a baking tray. Put squash in the oven for 15-20 minutes, or until tender.
- In a skillet sauté sun-dried tomatoes in 1 tablespoon coconut oil or butter. Add kale and spinach and continue to sauté until tender. Mix the sautéed veggies, quinoa, goat cheese, salt, and pepper together.
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Estimated Reading Time 6 mins
- On a small cookie lined with foil, place squash halves, cut side down. Roast in a preheated oven for 40 minutes.
- While squash bakes, prepare filling. In a medium size saute pan, heat olive oil over medium-low heat. Add diced celery, diced green onions and garlic. Cook for 5 minutes until celery is softened. Add kale and saute another 10 minutes. Add garam masala and stir to incorporate into vegetables. Add raisins, garbanzo beans, couscous and chicken broth. Bring stock to a simmer and then cover pan, turn off heat and let stand for 5 minutes. Stir in pine nuts and season with salt.
- In a small bowl, combine melted butter, brown sugar, 1/8 teaspoon garam masala, and salt. Brush onto squash halves when they come out of the oven. Stuff each squash half evenly with couscous mixture. Serve immediately.
MEDITERRANEAN STYLE STUFFED ACORN SQUASH RECIPE
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- Place each squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).
- Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use later)
- Sprinkle squash with salt and drizzle flesh with olive oil, then place them flesh-side down on an oiled baking sheet. Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges. Remove from oven and set aside briefly to cool just enough to handle.
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