Microwave Stuffed Acorn Squash Recipes

MICROWAVE ACORN SQUASH

Steps:

• Prick all over the insides of the squash halves with a fork, brush with butter, and sprinkle with brown sugar. Place squash halves, cut sides-up, into a large, microwave-safe dish.
• Microwave on high power until flesh pierces easily with a fork, about 10 minutes. Season with salt and pepper.

APPLE-STUFFED ACORN SQUASH MICROWAVE-STYLE!

Steps:

• Cut acorn squash in half, lengthwise. Remove and discard seeds and fiber.
• In a shallow microwave-safe dish, place squash cut-side down. Put 1 tbsp of water in bottom of dish. Microwave covered on high power 7 minutes until almost tender.
• In the meanwhile, combine apple, celery, cranberries, brown sugar, spice and butter in a mixing bowl.
• When squash is done, turn them over. Fill centers with apple mixture. Microwave covered on high power 5 minutes longer until squash and apple filling are tender. Let stand 3 minutes in microwave after done cooking.

TEX-MEX STUFFED ACORN SQUASH

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.

MICROWAVE STUFFED ACORN SQUASH

Steps:

• Cook squash in microwave till soft yet firm about 4 minute.
• Cool.
• Cut in half and discard seeds.
• Core apple; peel if desired.
• Slice apple place in small bowl.
• Microwave covered about 2 minutes,stirring every minute (should be a thick apple sauce).
• Mix brown sugar, cinnamon and margarine into apple.
• Fill squash halves with 1/2 of mixture in each.
• Microwave covered 1-2 minutes.
• Let rest 30 seconds and then serve.

CURRIED STUFFED ACORN SQUASH

Steps:

• Wrap each squash half with plastic wrap.
• Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
• Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
• Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
• Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

FESTIVE STUFFED ACORN SQUASH RECIPE BY TASTY

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!

APPLE CREAM CHEESE STUFFED ACORN SQUASH (MICROWAVE)

Steps:

• Cut acorn squash in half lengthwise and spoon out the seeds.
• Place halves, cut side down, in a microwave-safe dish with a couple tablespoons of water.
• Cook (covered) in microwave on high for 5 minutes or until just tender.
• Meanwhile, slice up your apples and mix with the sugar, cinnamon, cream cheese, and the optional raisins/nuts.
• When squash is done, turn them over and fill the holes with your apple mixture.
• Put it back in the microwave (covered) for another 5 minutes.
• Let squash rest for a few minutes to cool off before devouring.

CRANBERRY-PECAN MICROWAVE ACORN SQUASH

Steps:

• Pierce each squash in several places to allow steam to escape, then place 2 inches apart in the microwave. Microwave on high for 6 minutes. Remove to a cutting board.
• Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate.
• Cover tightly with plastic wrap and microwave until tender, 7 to 9 minutes. Remove stems and cut a thin slice from the pointed ends to prevent tipping. Flip so cut-sides are facing up.
• Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half.
• Microwave, uncovered, until filling is heated through, 2 to 5 minutes.
• Serve topped with cranberry sauce.

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

STUFFED ACORN SQUASH

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.

MICROWAVE ACORN SQUASH

Steps:

• Place squash on a microwave-safe plate, microwave on high for 3-4 minutes. Cut in half; remove seeds and strings. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place squash, cut side down on in a microwave-safe dish. Cover and microwave for 4-1/2 minutes. , Meanwhile, combine the crackers, butter, brown sugar and nutmeg. Turn squash over; fill with cracker mixture. Microwave for 1-2 minutes or until squash is tender.

STUFFED ACORN SQUASH

Steps:

• Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.
• Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
• Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.
• For each serving, sprinkle with 1 tablespoon hazelnuts, drizzle with 1 tablespoon oil, and squeeze with lemon.

STUFFED ACORN SQUASH SUPREME

Steps:

• Prepare rice mix according to package directions; cover, and set aside.
• Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
• In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
• In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
• Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

ONION-STUFFED ACORN SQUASH

Steps:

• Invert squash in a greased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender. , When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15x10x1-in. baking pan; set aside. , In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture. , Bake, uncovered, at 400° for 20 minutes or until heated through.

ACORN SQUASH MICROWAVE BAKED

Steps:

• Cut Acorn Squash in half. Remove and discards seeds , rinse well in cool water.
• Place Squash in a micorwave bowl. Put 1 Tablespoon butter and one tablespoon sugar in each half. Place in microwave on high for 10 minutes.
• To check for doneness pierce squash (do not break through skin) with fork. Slips in easily is ready to eat -- be careful is extremely hot and delicious -- .

MICROWAVE ACORN SQUASH

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.
• Turn squash cut side up. Fill centers with brown sugar, butter and honey; sprinkle with salt and pepper.
• Cover and microwave on high for 2-3 minutes or until heathed through.