Stuffed Acorn Squash

I love acorn squash. It’s so cute and hardy and can be cooked in so many ways! Growing up, my parents used to make stuffed squash at least twice a month. While many people stuff squash with sausage, you’ll be happy to know that you can stuff squash with just about anything! You just need to decide if you’re looking for a savory or a sweet dish.

savory
1. A grain. Think brown rice, couscous, bulgar, barley, quinoa, even a firm polenta.
2. A crunch. Nuts or seeds, to taste!
3. Herbs and spices. For savory, think thyme, sage, oregano, hot pepper.
4. Vegetables. For savory, think peppers, garlic, tomatoes (or sauce) hot peppers, etc.

sweet
1. A grain. See above.
2. A crunch. A crunch. Nuts or seeds, or both!
3. Herbs and spices. For sweet, think cinnamon, cloves, nutmeg, brown sugar, ginger, cardomom,, brown sugar, honey.
4. Fruit. For sweet, think dried fruits and berries (cranberries, apricots, raisin etc.) and fresh chopped apples, celery etc.

When I stuff acorn squash, once I’ve made my sweet/savory decision, I usually just use whatever I have in my house. For the squash above:

1. Preheat the over to 375 degrees. Pre-cook the squash by pricking the skin and microwaving on “high” for 5 minutes.
2. In a med. skillet, fry 1/4 a finely chopped onion with two garlic cloves and one stalk of chopped celery.
3. Meanwhile, place one cup of red quinoa in a sauce pan with one cup of water. Bring to boil, then simmer until the quinoa sprouts tails – about 5 minutes. Don’t let the pan go dry, and add small amounts of water, as needed.
4. Add the fried onions and garlic to the cooked quinoa. Add a generous pinch of thyme and sage. Add 1/4 cup raisins and a cored and finely chopped apple. Add 1/4 cup of pecans. Stir.
5. Carefully cut the squash in half and scoop out the seeds. Fill the squash halves with the stuffing and place in a small casserole dish, filled sides up. Pour 1 cup of water into the casserole, then cover with tin foil. Bake for 30 minutes.

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