ONION-STUFFED ACORN SQUASH
Acorn squash are such a treat this time of year, especially when dressed up for the holidays with a special stuffing. I found this recipe in an old cookbook that was handed down to me.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Invert squash in a greased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender. , When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15x10x1-in. baking pan; set aside. , In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture. , Bake, uncovered, at 400° for 20 minutes or until heated through.
Nutrition Facts : Calories 178 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 464mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.
STUFFED ACORN SQUASH
Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!
Provided by Weavre
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 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.
CHEESY STUFFED ACORN SQUASH
Great vegetarian version of stuffed acorn squash, full of stuff most people would have in the fridge.
Provided by Nancy Van Ess
Categories Vegetable
Time 54m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Cut squash in half and remove the seeds.
- Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
- While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
- Sauté about 4 minutes.
- Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
- Check baking squash with a fork to see if it glides through the flesh.
- Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
- NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.
Nutrition Facts : Calories 304.8, Fat 20.8, SaturatedFat 10.5, Cholesterol 44.1, Sodium 292.5, Carbohydrate 27.2, Fiber 4.1, Sugar 2.2, Protein 7.4
STUFFED ACORN SQUASH WITH BEEF AND ONION
Found this recipe in a very old cookbook. Somewhat tweaked this recipe, and have tried it. Worth trying.
Provided by weekend cooker
Categories Onions
Time 1h15m
Yield 6 acorn squash halves, 6 serving(s)
Number Of Ingredients 10
Steps:
- Invert squash in a greased 15x10x1 baking pan.
- Fill pan with hot water to a depth of 1/4 inch.
- Bake uncovered at 400 degrees for 30 minutes, or until tender.
- Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups).
- Place shells cut side up in a greased 15x10x1 baking pan, and set aside.
- In a large bowl, combine the pulp, egg, salt, and pepper.
- Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.
- In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.
- Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.
- Bake at uncovered at 400 degrees for 20 minutes, or until heated through.
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