ACORN SQUASH WITH MIXED-GRAIN STUFFING
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
- Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.
FRUIT STUFFED ACORN SQUASH
Fruit Stuffed Acorn Squash with apples, raisins, and nuts is a sweet side dish that eliminates the need for a dessert while satisfying your sweet tooth.
Provided by Marie Beausoleil
Categories Side
Time 55m
Number Of Ingredients 4
Steps:
- Depending on the size of the acorn squash, you might need to increase the filling ingredients. You'll want each squash half to be generously full.
- Preheat oven to 375F.
- Cut acorn squash in half crossway.
- Scoop out the seeds and stringy insides to leave only the cleaned flesh.
- In an oven safe dish, place the two squash sides. Position the halves so that they are supported and do not tip over.
- Next add 1 Tablespoon butter to each squash.
- Add your fruit/nut filling.
- Add one half of the brown sugar to each squash.
- Bake uncovered for 45 minutes or until flesh is tender.
Nutrition Facts : Calories 564 calories, Sugar 81, Sodium 103, Fat 14, SaturatedFat 5, Carbohydrate 115, Fiber 11, Protein 6, Cholesterol 15
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.
FRUIT-STUFFED ACORN SQUASH
Make and share this Fruit-Stuffed Acorn Squash recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds.
- Place squash cut side down in an ungreased 13x9x2-inch baking dish. Add 1 inch of hot water to the dish.
- 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 230.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 199.1, Carbohydrate 46.8, Fiber 5.6, Sugar 20.5, Protein 2
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
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