Stuffed Acorn Squash Supreme Recipes

STUFFED ACORN SQUASH SUPREME

Steps:

• Prepare rice mix according to package directions; cover, and set aside.
• Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
• In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
• In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
• Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

BEEF-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.

STUFFED ACORN SQUASH SUPREME

Steps:

• Prepare rice according to package directions; cover and set aside.
• Microwave squash for 5 minutes; cut in half.
• In a large bowl combine the sausage, apple, coriander and reserved rice and mix well.
• Stuff each squash half with mixture (there will be some mixture left over).
• Cover stuffed squash halves with plastic wrap and microwave until squash is cooked through and soft, about 5 minutes.
• Top with cheese and reheat for 1 minute, then serve.

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

STUFFED ACORN SQUASH - EMERIL

Steps:

• Preheat the oven to 350°F.
• Season the squash with olive oil, salt and pepper.
• Place on a baking sheet, flesh side up and add 1/2 cup water to the pan.
• Cover with aluminum foil and bake until tender, about 1 hour.
• Remove from the oven and cool completely.
• In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
• In a large mixing bowl, toss the sausage and onions with the tomato sauce, pasta, and cheese.
• Season with salt and pepper.
• Mix well.
• Spoon the pasta mixture into the cavity of each squash.
• Place the filled squashes on a baking sheet and place in the oven.
• Bake until the squash is heated through and the cheese melts, about 20 minutes.
• Place the filled squash in the center of each plate.
• Garnish with parsley and serve.
• Tomato Sauce: Heat oil in a large skillet and sauti onions, garlic, salt, and white pepper 3 minutes.
• Add tomatoes and basil; cook, stirring, 3 minutes.
• Stir in stock and 18 turns black pepper; simmer 2 minutes.
• Season with sugar if acidic and cook 1 minute.

STUFFED ACORN SQUASH

Steps:

• Spray a shallow baking pan with nonstick coating.
• Wash and halve squash; discard seeds.
• Place squash, cut sides down, in prepared baking pan.
• Bake, uncovered, in a 350 dregree oven for 45 minutes or until tender.
• Meanwhile, for stuffing, in a large skillet cook ground pork or turkey, celery, and onion until meat is brown and vegetables are tender.
• Drain off fat.
• Stir in salt, curry powder, and cinnamon; cook 1 minute more.
• Stir in applesauce and bread cubes.
• Turn squash cut sides up in pan.
• Spoon stuffing into squash halves.
• Bake, uncovered, for 20 minutes more.