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
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
FESTIVE STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: acorn squashes, olive oil, salt, pepper, wild rice, vegetable broth, chili powder, ground cumin, maple syrup, cremini mushroom, shiitake mushroom, medium onion, garlic, fresh rosemary, fresh thyme, white wine, kale, pomegranate seeds
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F (190°C).
- Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
- Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
- In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
- Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
- Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
- Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
- Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they've released a good amount of liquid.
- Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
- Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
- Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
- Enjoy!
Nutrition Facts : Calories 609 calories, Carbohydrate 101 grams, Fat 20 grams, Fiber 21 grams, Protein 13 grams, Sugar 10 grams
GREEK-STYLE SQUASH
What a great way to use up all that summer squash! You can almost taste the sunshine in this quick, colorful vegetable dish and the foil packets make for carefree cleanup. -Betty Washburn, Reno, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. , Transfer vegetables to a serving bowl. Sprinkle with cheese.
Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 479mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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
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MEDITERRANEAN STYLE STUFFED ACORN SQUASH RECIPE
From themediterraneandish.com
5/5 (4)Total Time 55 minsCategory SidesCalories 211 per serving
- 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.
GREEK STUFFED ACORN SQUASH (VEGETARIAN) - SOME THE WISER
From somethewiser.com
4.4/5 (18)Total Time 1 hr 20 minsEstimated Reading Time 5 mins
- Preheat oven to 425 degrees Fahrenheit. Brush the insides of each squash with 2 tablespoons softened butter, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place squash in a roasting pan and bake for 45 to 50 minutes, or until squash is tender.
- While the squash is cooking, add the olive oil to a large skillet and heat over medium heat. Add onion and saute for 3 to 5 minutes, or until onion begins to soften and turn golden. Add garlic and saute for an additional minute.
- Add 2 tablespoons water, tomato paste, and remaining salt and pepper to the onion mixture, stirring to combine well. Stir in the greens and cover for about 5 minutes, or until the greens are tender. Stir in the cooked quinoa, beans, olives, and feta crumbles. Cook over low heat for an additional 3 to 5 minutes, or until heated through. Remove from heat.
- In a small bowl, combine breadcrumbs, cheese, and remaining teaspoon of melted butter. Stuff each roasted squash half with the quinoa mixture and top with the breadcrumbs and cheese.
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