I don’t know about you but for me the month of January spells eating lots of leftover Christmas candy while trying to keep warm and not gain any more weight! No simple feat!
This recipe for Stuffed Acorn Squash is a warm, winter dinner that’s low on calories and high on taste that hopefully helps you fulfill that goal!
I was a little dubious about stuffed acorn squash at first – it seems like quite a lot of effort for very little result and it all seems a little too healthy for me 😉 However, I was surprised by the delicious result and how simple it was to make!
You could probably use any large squash for this dish – but Captain America and I picked up this massive Acorn squash at Apple Hill and I decided to use it for a main dish rather than a smaller side dish. If you can only find smaller acorn squash at your grocery store or Farmer’s market then it would make a great side dish, or maybe use a whole squash per person for a main dish.
While researching “How to cook squash” I found this excellent post from one of my favorite cooking website The Kitchn – check this out for some basic tips on How to make stuffed roasted squash
- Cut the Acorn squash in half and remove the seeds and stringy bits. Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
- Roast the squash at 375F until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
- While the squash is roasting cook the ground turkey, onion, garlic, bell pepper, carrot and seasonings in a pan until the turkey is fully cooked. When it is cooked remove the filling from the heat until the squash has finished roasting
- Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper.
- Add the breadcrumbs, cheese and pine nuts to the filling.
- Divide the filling between the halves — it’s fine to really stuff the wells and also to mound the filling on top.
- Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.