Yummy! Lorie’s Stuffed Acorn Squash

Yesterday I bought an acorn squash at the grocery store. Tonight I decided to make stuffed acorn squash for dinner. I did not look on the internet for a recipe. I made one up! And it was delicious!! If you have never eaten acorn squash I highly recommend it as a healthy and yummy alternative to a meat meal. You could serve it alone or with a nice salad. Either way you have a complete and healthy meal that keeps you satiated for the rest of the night or day (if you had this for lunch). If you cook 2 acorn squash for dinner you have a great left over for lunch the next day. Just reheat in the microwave.

LORIE’S STUFFED ACORN SQUASH

1 acorn squash
1/2 of a small yellow squash, cut in small bits leaving peel on
1/2 of a small zuchinni, cut into small bits leaving the peel on
1/2 small onion, diced very small
1 -2 cloves minced garlic
1/8-1/4 cup sliced raw almonds
Extra Virgin Olive oil (approx. 1.5-2 Tablespoons)
Himalayan Crystal salt or sea salt to taste
Freshly ground pepper to taste
Rustic Tuscan Seasoning from Costco (this is a spice with roasted garlic, bell peppers, rosemary, basil, oregano and lemon) If you can’t get this spice, just mix something up with spices that you think would be good with the squash, onion, garlic and almonds.
1/2 recipe of Vegan stuffing (found at whole foods- it’s like the vegan whole grain version of Pepperidge Farms)
A little but more EVOO for drizzling
water according to vegan stuffing package directions

Cut the acorn squash in half. Scrape out seeds. Put it flat side down on a shallow pan with about 1/4 in water in the bottom. (this keeps the squash from drying out while it is baking. Turn the oven on 350 degrees. Put squash in the oven to bake for about 35 minutes. After you place the squash in the oven, immediately begin dicing the zuchinni, the yellow squash and the onion. Mince the garlic, and add salt and pepper and sliced almonds. Drizzle with EVOO and add the Tuscan spice or your own blend. Toss till coated and put in a shallow pan in the oven with the squash. Try to off stack so the mixture can brown while the squash finishes baking. You will know the squash is done when you press on the green peel and it feels soft underneath.

Now, make 1/2 the package of stuffing mix as directed using water and olive oil – bring to a boil, then take off the heat and add in the stuffing. (use only 1/2 the package and only 3/4-1 cup water and 3 TB olive oil for 1 squash for 2 people.) If you make 2 squash for 4 people or for left overs use the whole package of stuffing, and the whole zuchinni and yellow squash.

His and Hers : )

When the squash is done, put on a tray or individual plates and turn so the inside is facing up. Add some stuffing in the hole, then add some zuchinni mixture, then some more stuffing, then the zuchinni mixture until it is filled to overflowing a little. Distribute evenly between the squash you just baked. Serve hot with a nice salad, or all by itself. It is really yummy! You could add some cooked brown rice to the mixture if you wanted to. Just experiment and play with your food! You will not believe how good this is for a meatless meal!

What a great early winter/late fall meal! Enjoy!

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