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
STUFFED ACORN SQUASH
Make and share this Stuffed Acorn Squash recipe from Food.com.
Provided by Mrs. Hughes
Categories White Rice
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 157, Fat 7.2, SaturatedFat 1, Sodium 51.5, Carbohydrate 24.3, Fiber 3.3, Sugar 6.1, Protein 2.2
STUFFED ACORN SQUASH
I learned this recipe from an old cooking club member. It's sooo easy and very delicious. Try this for Thanksgiving for a different variation on squash!
Provided by bananabrain mira
Categories Vegetable
Time 50m
Yield 8 acorn halves, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Cut the acorn squash in halves and take out seeds.
- Place halves in a roasting pan.
- Place 1 tbsp of margarine and brown sugar in each half.
- Divide the apples among squash halves.
- Add 1/4 cup of water to bottm of pan and cover with foil.
- Bake for 35-40 minutes or until squash is tender.
Nutrition Facts : Calories 361.5, Fat 11.9, SaturatedFat 2.1, Sodium 152.2, Carbohydrate 68, Fiber 8.1, Sugar 20.4, Protein 3.8
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
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
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
Make and share this Stuffed Acorn Squash recipe from Food.com.
Provided by ratherbeswimmin
Categories Fruit
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice squash in half lengthwise; scoop out seeds and discard.
- Place squash, cut edges down, in a large baking dish.
- Fill dish with hot water until 1/2 inches deep.
- At 350 degrees, bake, uncovered for 40 minutes; drain.
- In a large skillet, cook apple and onion in butter for about 10 minutes, or until apples and onions are tender.
- Mix together apple mixture, cheese, raisins, brown sugar, cinnamon, salt, and pepper in a big bowl.
- Arrange baked squash, cut edges up, in the large baking dish.
- Fill squash with apple mixture.
- Bake for about 15 minutes or until squash is tender and cheese is melted.
Nutrition Facts : Calories 332.5, Fat 13.6, SaturatedFat 8.5, Cholesterol 39.8, Sodium 213.9, Carbohydrate 48.5, Fiber 5.8, Sugar 19.4, Protein 9.6
RICOTTA STUFFED ACORN SQUASH
From "The Fitness Kitchen" by Shelley Sinton. It is described as "Baked squash filled with creamy, honey-kissed ricotta and toasted nuts becomes comfort food on a cold, blustery day. Savor every spoonful as a midday meal or as a warm end to a long afternoon. Not only is winter squash tender and delicious, it's chock-full of vitamins, minerals, and fiber. Tastes good and it's good for you. Add a cup of cooked chicken or turkey to the ricotta for extra protein. For variety, substitute tofu and toasted walnuts for the ricotta and hazelnuts."
Provided by Oolala
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- With sharp knife, carefully cut squash in half lengthwise and scoop out seeds with a spoon.
- Rub flesh with olive oil and sprinkle with the cinnamon, cloves, ginger, cardamom and salt.
- Wrap each half in foil and place on a baking sheet. Bake for 30 minutes or until flesh is fork tender. Remove from oven and unwrap squash.
- To toast nuts, place in an ungreased pie tin and bake at 400 degrees for 5-7 minutes.
- Mix ricotta with honey, oregano, and hazelnuts.
- Evenly fill the baked squash halves with the ricotta mixture.
- If you want the ricotta to be warm, return to oven, on baking sheet, for 5-10 minutes. Remove from oven.
- Sprinkle with wheatgerm and black pepper and serve. Note, squash can be cooked a day in advance and reheated with the ricotta mixture at 400 degrees for 10-15 minutes, or until heated through.
Nutrition Facts : Calories 495.1, Fat 23.4, SaturatedFat 7.3, Cholesterol 38.1, Sodium 243.8, Carbohydrate 58.3, Fiber 8.4, Sugar 9.8, Protein 21.1
STUFFED ACORN SQUASH SUPREME
Make and share this Stuffed Acorn Squash Supreme recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare rice according to package directions; cover and set aside.
- Microwave squash for 5 minutes; cut in half.
- In a large bowl combine the sausage, apple, coriander and reserved rice and mix well.
- Stuff each squash half with mixture (there will be some mixture left over).
- Cover stuffed squash halves with plastic wrap and microwave until squash is cooked through and soft, about 5 minutes.
- Top with cheese and reheat for 1 minute, then serve.
FONIO-STUFFED ACORN SQUASH
Fonio, a grain native to West Africa, adds super fiber and protein to this stuffed squash dish but still feels light and great. The flavors of West Africa and the Caribbean are dear to my heart, and this recipe is a love letter them.
Provided by JJ Johnson
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper and grease the parchment with some oil.
- Slice the root and stem ends off of the squash and cut each in half widthwise (through the middle). Remove the seeds with a spoon and brush the squash all over with 2 tablespoons of the oil. Season with salt and pepper, place cut-side down on the prepared pans and roast until tender and lightly browned, 20 to 25 minutes.
- While the squash roasts, cook the fonio filling. In a medium saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the dates and shallot. Cook, stirring, until the shallot softens, 5 to 8 minutes.
- Add the fonio and stir until well-coated with oil. Then pour in the broth and add the red pepper flakes. Bring to a boil, cover the pan and turn the heat to low; simmer 1 minute. Remove from the heat and let rest, covered, for 4 minutes. Fluff with a fork.
- Fold the parsley into the fonio. Season to taste with salt and pepper. Stuff the squash halves with the fonio mixture and set upright on the parchment-lined sheet pans that you used to roast the squash. Cover with aluminum foil and bake for 5 minutes.
- Uncover, top each squash half with goat cheese and turn the oven to broil. Broil the squash until browned and crunchy on top, 3 to 5 minutes.
STUFFED ACORN SQUASH
This is a great fall dish for two. It will warm you right up on a crisp fall evening. I serve with Recipe #190146 which you can find posted under my other recipes.
Provided by Mrs. Doeinck
Categories Vegetable
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and spray a 10x6 baking dish with nonstick cooking spray.
- Cut the squash in half lengthwise. Remove and discard the seed. Place cut side down in prepared baking dish. Bake for 50 minutes.
- Combine turkey, celery, and onion in a large skillet. Cook over medium-high heat, stirring frequently, until turkey is browned and crumbly, about 8 minutes; drain well.
- Add salt, cinnamon, and curry powder to turkey mixture. Cook, stirring frequently, for 1 minute. Stir in the applesauce and the bread cubes.
- Turn over squash in baking dish. Spoon equal portions of the turkey mixture into each squash half. Bake for 20 minutes. Serve immediately.
Nutrition Facts : Calories 284.9, Fat 7.4, SaturatedFat 1.9, Cholesterol 58.7, Sodium 399.4, Carbohydrate 38.8, Fiber 5.3, Sugar 7.6, Protein 19.9
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
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