HAM STUFFED ACORN SQUASH
"At the end of the growing season, we always have a few acorn squash remaining," says Laurina Jo Tucker of La Marque, Texas. "I usually bake the squash with butter and honey, but decided to try something more savory and I came up with this."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. , Meanwhile, in a small bowl, combine the remaining ingredients. Turn squash cut side up. Stuff with ham mixture. Cover and microwave on high for 2-3 minutes or until heated through.
Nutrition Facts : Calories 309 calories, Fat 14g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 971mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 19g protein.
STUFFED ACORN SQUASH II
Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal.
Provided by Andytofu
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
- Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
- Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.
- Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 587.6 calories, Carbohydrate 41 g, Cholesterol 96.6 mg, Fat 36.6 g, Fiber 11.6 g, Protein 27.9 g, SaturatedFat 14.4 g, Sodium 1511.5 mg, Sugar 10.4 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
HAM-STUFFED SQUASH BOATS
In this tasty main dish, pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese.-Fran Shaffer, Coatesville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. , In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. , Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through.
Nutrition Facts : Calories 318 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.
HAM-STUFFED ACORN SQUASH
Make and share this Ham-Stuffed Acorn Squash recipe from Food.com.
Provided by ratherbeswimmin
Categories Ham
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half lengthwise; remove seeds.
- Place squash cut side down in a greased baking dish; add water until 1/2 inch deep.
- Cover dish and bake at 350° for 30 minutes.
- In a small saucepan, melt the butter.
- Add in the celery and onion; cook, stirring frequently, until tender.
- Add the ham, brown sugar, allspice, and cinnamon; stir to combine.
- Cook over medium heat until well heated.
- Place squash shells in a baking dish, cut side up.
- Spoon ham mixture into squash shells.
- Cover and bake at 350° for 15 minutes.
- Uncover and bake 15 minutes more.
Nutrition Facts : Calories 310, Fat 14.9, SaturatedFat 7, Cholesterol 62.9, Sodium 100.2, Carbohydrate 31.2, Fiber 3.9, Sugar 7.5, Protein 15.6
STUFFED ACORN SQUASH
Provided by Nancy Harmon Jenkins
Categories side dish
Time 2h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees. Pierce each squash with a fork in a dozen places and roast for about 1 hour. Remove the squashes from the oven, let them cool slightly and then cut each one in half and scoop out the seeds.
- Place the bulgur wheat in a bowl and add 1 1/2 cups of boiling water. Set aside to soften for at least 30 minutes.
- Drain the bulgur wheat and combine it in a bowl with the rice, cashews and spices. Mix well and set aside.
- Saute the onion, ginger, garlic and peppers in the olive oil over medium-low heat until they are soft but not brown.
- Add the bulgur wheat mixture to the saute pan and continue to cook over medium-low heat for 3 to 4 minutes. Mix in the tomato paste and add 2 tablespoons of yogurt. Remove from heat and stir until the yogurt is thoroughly incorporated. Then add the rest, 2 tablespoons at a time. Taste and season with salt and pepper if desired.
- Turn the oven up to 400 degrees. Mound about 4 or 5 tablespoons of stuffing in each squash half. Place the squashes on a cookie sheet and drizzle a little olive oil over them. Bake for 20 minutes, or until both stuffing and squashes are lightly browned. Serve immediately.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 4 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 576 milligrams, Sugar 3 grams
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
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
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