Stuffed Acorn Squash Rings Food

STUFFED ACORN SQUASH RINGS

Steps:

• Heat oven to 350°F.
• Cut squash crosswise into 1-inch-thick slices; arrange in single layer in 15x10x1-inch pan. Melt 2 Tbsp. butter; brush onto squash slices. Cover. Bake 15 min.
• Cut remaining butter into small pieces; place in medium bowl. Drain pineapple, reserving pineapple and juice separately. Add enough hot water to reserved pineapple juice to measure 1-1/2 cups. Add to pineapple mixture; stir until butter is melted. Add stuffing mix, pineapple, nuts, raisins, onions and pepper; stir just until moistened. Spoon evenly over squash slices.
• Bake 20 min. or until squash is tender and stuffing mixture is heated through.

ACORN SQUASH RINGS

Steps:

• Slice the squash into one and one half inch rings. Remove seeds and strings and place on buttered nonstick baking sheet. Top with remaining butter, season with salt and pepper and bake at 375 degrees for approximately 25 minutes, turning once, so that the squash is cooked through and still retains its shape. Serve with cranberry relish.
• TIP:
• VEGGIE SPAGHETTI
• Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce.

SAUSAGE-STUFFED ACORN SQUASH WITH MOLASSES GLAZE

Steps:

• Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.
• Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes.

SPICY STUFFED ACORN SQUASH

Steps:

• Place halves of acorn squash, cavity facing down, in a 9x13-inch baking pan with 1/2 inch of water. Bake 350 oven for 30 minutes or until squash is tender when center is pierced with a fork.
• While squash is baking, mix together the next 10 ingredients.
• Stuff the squash halves.
• Pour 1 tsp apple juice over each, sprinkle with coriander, and bake in 350 oven for approximately 25 to 30 minutes or until hot and light brown on top. Serves 4.

TURKEY MEATLOAF-STUFFED ACORN SQUASH RINGS

Steps:

• Heat oven to 375ºF.
• Heat 1 Tbsp. dressing in medium skillet on medium heat. Add apples and onions; cook 3 to 4 min. or until crisp-tender, stirring frequently. Cool.
• Meanwhile, pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 3 min.; cool 2 min. Cut off and discard both ends of squash. Cut trimmed squash crosswise into 4 slices; scoop out and discard seeds and fibers. Place squash rings in single layer on foil-covered baking sheet; brush with remaining dressing.
• Add remaining ingredients to apple mixture; mix lightly. Spoon into centers of squash rings.
• Bake 40 to 45 min. or until squash is tender and stuffing mixture is done (165ºF).

STUFFED ACORN SQUASH RINGS

Steps:

• Preheat Oven to 375. Arrange squash slices on pan (use aluminum foil to cover whole pan before placing squash down) Melt 2 tbs. butter and brush on the squash slices. Cover with foil and bake for 15 min. -Meanwhile... Cut the remaining 1/4 cup butter into small pieces and place in medium bowl. Drain the pineapple and reserve the juice. Add enough hot water to pineapple juice to equal 1/4 cups. Add juice mixture to butter and stir until butter is melted. -Add the pineapple, stuffing mix, pecans, raisins, scallions, and pepper. Stir just until the mixture is moistened. Spoon evenly over the hot squash slices. Top everything off with butter juice. Bake 20 minutes - or until the squash is tender and the stuffing is heated through.