Stuffed Acorn Squash

19 Dec

I’ve made this a few times, each time a little different.

It’s fun to make, really easy, and looks pretty.  Here’s how I do it –

Chop off the top like you would with a pumpkin.   But don’t point the blade toward yourself like Todd in this picture from Halloween.

Be really careful.  You’ll need a big, sharp knife.  Scoop all the junk out of the middle.

You’ll need the squash to sit up straight, so cut the little point off the bottom to create a flat surface.  Don’t cut off too much or you’ll make a hole in the bottom. (Which I actually did and I had to perform some minor surgery but it turned out fine.)

Put a little bit of butter (or olive oil) and some salt and pepper inside of each.  Place them on a cookie sheet and bake for 40 mins to an hour at 400 degrees.  Depending on the size, check the squash to make sure it’s not getting too soft and collapsing in on itself.  It should be mushy but not too mushy.

At this point you can create your stuffing out of whatever you want.  This time I used couscous, onions, garlic, frozen peas and carrots, and spicy italian sausage.  But, really, you can do anything.  Last time I did this I used ground turkey, spinach, and parmesan and it was just as good.

Chop up the onions and garlic.  Throw them in the pan with some olive oil.

Add the crumbled spicy italian sausage.  This sausage came  in the casing, so I needed to remove that and crumble the sausage in the pan.  Cook the sausage until it’s browned.

While the sausage is cooking, make the couscous or rice.  I like the couscous because it cooks super fast.  I always substitute low sodium chicken broth for water when I make it…just for added flavor.

When the couscous is done, toss in the frozen veggies.   (I think I used around a quarter of the bag?  Not sure, I just use however much looks good.) These only need a few minutes to heat up.  Mix in the cooked sausage, onion, garlic mixture.

Once the acorn squash is tender, stuff those suckers.  You can overstuff, it’s ok.  Bake for around 15 minutes.  Remove from the oven, top with cheese (any kind, but I think I used shredded mozzerella here.)  Place them under a low broiler until the cheese is melted.  I like it to brown a little bit too.

Let them sit for a minute.  They will be really hot.  Enjoy!

Sidenote – I actually made this a few weeks ago before our kitchen got some major improvements.  Coming up next…

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4 Responses to “Stuffed Acorn Squash”

  1. Todd S December 20, 2010 at 4:55 pm #

    These things are delicious. And now I know how you make them.

  2. Todd S January 26, 2011 at 10:51 am #

    Time to add a new recipe. Maybe Kraken Hot Cider?

  3. Todd S April 7, 2011 at 3:31 pm #

    hello. I have tofu in the fridge. What should I do with it?

    • Leslie April 7, 2011 at 3:43 pm #

      I’m sorry. The owner of this blog has been wrapped up in other things and has taken a temporary hiatus. She’ll be back soon. Promise.

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