SPICY STUFFED ACORN SQUASH
I absolutely love acorn squash, but find most recipes for it to be much too sugary for me; after all, the acorn squash is naturally sweet on its own. This recipes adds no sugar--only a little apple juice for sweetness--and uses coriander, curry and a bit of cayenne to compliment the flavor of the squash. Yum! From The Vegetarian Gourmet.
Provided by Serah B.
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place halves of acorn squash, cavity facing down, in a 9x13-inch baking pan with 1/2 inch of water. Bake 350 oven for 30 minutes or until squash is tender when center is pierced with a fork.
- While squash is baking, mix together the next 10 ingredients.
- Stuff the squash halves.
- Pour 1 tsp apple juice over each, sprinkle with coriander, and bake in 350 oven for approximately 25 to 30 minutes or until hot and light brown on top. Serves 4.
Nutrition Facts : Calories 312.3, Fat 2.4, SaturatedFat 0.8, Cholesterol 3, Sodium 265.8, Carbohydrate 66.4, Fiber 6.4, Sugar 17.8, Protein 10.5
ACORN SQUASH WITH SWEET SPICY SAUSAGE
This simple recipe combines the sweetness of winter squash and brown sugar with spicy turkey sausage, all served right in the squash shell. It is an unexpected -- yet delicious and beautiful -- combination!
Provided by CarolynWG
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.
- Once the squash halves are tender, discard the water. Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 45.2 g, Cholesterol 64.2 mg, Fat 12.1 g, Fiber 5.5 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 1012.7 mg, Sugar 31.1 g
SAUSAGE-STUFFED ACORN SQUASH
Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.
Nutrition Facts : Calories 485 calories, Fat 23g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 843mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 25g protein.
SPICY, LEBANESE LAMB-STUFFED SQUASH
Tasty stuffed acorn squash recipe with Middle Eastern flavor. Can substitute ground beef for the lamb. It takes an hour longer if cooking squash in oven instead of microwave.This has been a favorite for years. Originally published in The Family Circle Cookbook, @ 1974.
Provided by Chef Zephyr
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook squash in microwave or Cut a thin slice off the bottom of each squash half, if necessary, so that it will stand without wobbling. Place squash, hollow side up, in a shallow baking pan. Add 1/4 cup water, cover with foil. Bake at 400 degrees for 25-30 minutes Squash should be just tender, not soft.
- Meanwhile prepare filling. Brown lamb with olive oil in a large heavy skillet over high heat.
- Reduce heat to med. and add onions, stir fry for 5 minutes Add all remaining ingredients except rice and tomato sauce.
- Turn heat to low and let simmer 10-15 mins., until currants plump and flavors mingle.
- Mix in rice, recover and simmer for 10 minutes.
- Stir in tomato sauce and simmer uncovered for 10 minutes.
- Drain squash on paper towel and brush lightly with 1 tablespoon soft margarine. Mound filling into each hollow.Arrange squash on a cookie sheet or baking pan. Bake at 350 for 30 min or until stuffing and squash are heated through. (I usually skip the baking & just serve it up when stuffing is done).
- Can also be stuffed and refrigerated then heated for about 45 minutes.
Nutrition Facts : Calories 314.8, Fat 11.6, SaturatedFat 4.3, Cholesterol 27.6, Sodium 1973.9, Carbohydrate 45.8, Fiber 5, Sugar 7.8, Protein 10.2
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