Stuffed Acorn Squash
The other day I was grocery shopping, and I passed a rack full of squash. Spaghetti, butternut and acorn. I’ve gone down the spaghetti squash route, and honestly I just can’t do it. Spaghetti squash is so not spaghetti, no matter how hard it tries to be. But since squash is a superfood, I decided to give another variety a chance and scooped up an acorn squash.
I am not the biggest fan of squash (the texture is off…), but I love a challenge, so I did a little Googling and threw together this stuffed acorn squash recipe. It turned out pretty great!
Stuffed Acorn Squash
Serves 2
Ingredients
1 acorn squash
1 Tbs butter
Salt and Pepper
1/2 cup couscous
1/2 lb ground turkey
1/2 an onion, chopped
3/4 cup chopped carrots
1/2 Tbs dried oregano
1/2 Tbs dried thyme
1/2 cup shredded mozzarella
Directions
- Preheat the oven to 400 degrees. Cut the squash in half and scoop out the pulp and seeds. Place both halves in a baking pan, flesh side up. Pour 1/4 cup of hot water into the pan. Add 1/2 tablespoon of butter to the center of each squash and season with salt and pepper. Bake the squash for 60-70 minutes, or until it is tender.
- When you have about 30 minutes left on the squash, prepare the couscous according to package directions and set aside.
- Saute ground turkey, onion and carrots, in a large saute pan over medium high heat. Add salt and pepper, oregano and thyme. Cook until turkey is no longer pink. Drain excess water and grease.
- Combine meat mixture with the couscous.
- When the squash is ready, fill both halves with the mixture. You can stuff them all the way to the top. You may have extra filling.
- Sprinkle 1/4 cup of shredded mozzarella on each half and bake for an additional 5-7 minutes or until cheese is melted.
The great thing about this recipe is it combines the sweet, tender flavor of acorn squash with the salty, savory flavor of ground turkey, oregano and thyme. I thought this really worked well, and it was so filling. Definitely a great fall recipe!
angie food cake 