Easy Stuffed Acorn Squash Recipe



Easy Stuffed Acorn Squash Recipe

Easy Stuffed Acorn Squash Recipe

Acorn squash is a delicious and nutritious winter squash that is perfect for a healthy and hearty meal. This easy stuffed acorn squash recipe is perfect for a quick and easy weeknight meal.

Why

You don’t have a lot of time to cook

This easy stuffed acorn squash recipe is ready in just 30 minutes. It’s the perfect way to get a healthy and delicious meal on the table without spending hours in the kitchen.

You’re looking for a healthy and nutritious meal

This stuffed acorn squash recipe is packed with healthy ingredients like protein, fiber, and vitamins. It’s a great way to get your family to eat their vegetables.

You’re tired of the same old recipes

This easy stuffed acorn squash recipe is a delicious and unique way to enjoy winter squash. It’s sure to become a new family favorite.

How

Ingredients

  • 1 acorn squash, halved and seeded
  • 1 cup cooked chicken or turkey breast, shredded
  • 1/2 cup cooked rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Brush the cut sides of the acorn squash with olive oil.
3. Place the acorn squash halves on a baking sheet and roast for 20-25 minutes, or until tender.
4. While the squash is roasting, make the stuffing. In a large bowl, combine the chicken, rice, onion, celery, carrots, walnuts, cranberries, parsley, chicken broth, olive oil, salt, and pepper.
5. Remove the acorn squash from the oven and fill each half with the stuffing.
6. Return the acorn squash to the oven and bake for an additional 15-20 minutes, or until the stuffing is heated through.
7. Serve immediately.

FAQ

Q: Can make this recipe with a different type of squash?

A: Yes, you can use any type of winter squash for this recipe. Some other good options include butternut squash, pumpkin, or delicata squash.

Q: Can make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time and reheat it before serving. To reheat, simply place the stuffed acorn squash in a baking dish and bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until heated through.

Q: Can freeze this recipe?

A: Yes, you can freeze this recipe. To freeze, simply place the stuffed acorn squash in a freezer-safe container and freeze for up to 3 months. To thaw, place the stuffed acorn squash in the refrigerator overnight.

Q: What are some other ways to enjoy this recipe?

This stuffed acorn squash recipe is delicious on its own, but you can also serve it with some additional sides, such as:

  • Roasted vegetables
  • Salad
  • Bread
  • Yogurt

Pros

  • Easy to make
  • Healthy and

easy stuffed acorn squash recipe

1 acorn squash, halved and seeded
1/2 cup cooked quinoa
1/2 cup cooked black beans
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
1/4 cup olive oil
1 lemon, juiced
1 teaspoon salt
1/2 teaspoon black pepper

Acorn squash stuffed with a mixture of quinoa, roasted sweet potatoes, black beans, corn, and fresh herbs.

You can use any type of liquid sweetener that you like, such as honey, agave nectar, or brown sugar.

– Dried cranberries
– Walnuts
– Pecans
– Pine nuts
– Goat cheese
– Feta cheese
– Parmesan cheese
– Cheddar cheese
– Shredded mozzarella cheese

Cook the squash for 25-35 minutes, or until the skin is tender and the flesh is slightly browned.

Acorn squash can be cooked in a variety of ways, including roasting, baking, and steaming. When roasting, acorn squash should be cut in half and seeded, then roasted cut-side down at 400 degrees Fahrenheit for 30-40 minutes, or until tender. When baking, acorn squash can be cut into cubes and roasted or baked at 375 degrees Fahrenheit for 20-25 minutes, or until tender. When steaming, acorn squash should be cut in half and seeded, then steamed for 15-20 minutes, or until tender.

1 acorn squash, halved, seeded
1/2 cup cooked rice
1/2 cup cooked quinoa
1/4 cup chopped red onion
1/4 cup chopped celery
1/4 cup chopped walnuts
1/4 cup dried cranberries
1/4 cup chopped fresh parsley
1/4 cup olive oil
1 lemon, juiced
1 teaspoon salt
1/2 teaspoon black pepper

Rate this post