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
TEX-MEX STUFFED ACORN SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil; set aside. Place the acorn squash in a microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap and microwave until fork-tender, about 15 minutes.
- Meanwhile, spread the tofu on a large plate and press out the excess moisture with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and all but 2 tablespoons of the scallions; season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon salt and cook, breaking up any large chunks, until combined. Stir in the salsa. Remove from the heat.
- Set the squash halves cut-side up on the prepared baking sheet (trim the bottoms so they sit flat, if necessary). Pat dry and season the insides generously with salt and pepper. Stir half of the cheese into the tofu mixture, then divide among the squash halves. Top with the remaining cheese and bake until the filling is hot and the cheese is melted, about 10 minutes. Top with the reserved scallions and assorted toppings.
Nutrition Facts : Calories 490, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 38 milligrams, Sodium 837 milligrams, Carbohydrate 47 grams, Fiber 15 grams, Protein 24 grams, Sugar 2 grams
ACORN SQUASH STUFFED WITH CHEESY MUSHROOM RICE
This vegetarian stuffed acorn squash dish is hearty and delicious!
Provided by Cat Marsha
Time 1h25m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.
- Bake in the preheated oven until tender and lightly browned, about 40 minutes.
- While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.
- Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.
- Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 80.2 g, Cholesterol 62.4 mg, Fat 40.7 g, Fiber 9.7 g, Protein 24.8 g, SaturatedFat 15.1 g, Sodium 967.8 mg, Sugar 9.5 g
STUFFED ACORN SQUASH
Cheesy stuffed acorn squash with onions and peppers
Provided by Rachel Barkowski
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Cut the acorn squash in half and scoop out the seeds and discard.
- Lay the flat sides onto a greased cookie sheet. Brush the shells of the squash halves with olive oil or spray with cooking spray.
- Bake for 1 hour.
- Remove from oven and let cool.
- With a metal spoon, scrape squash from shell, being careful not to puncture the shell.
- Put in a medium mixing bowl.
- Add all other ingredients and stir until combined.
- Scoop mixture back into shells.
- Bake at 350 for 20-30 minutes or until cheese is melted.
Nutrition Facts : ServingSize 6
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
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
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
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