Post by Loupy on Sept 28, 2014 12:38:03 GMT -7
Stuffed Acorn Squash
From: Heather @ shrinkingkitchen.com/
A pillage of my kitchen revealed three acorn squash that needed to be used. So I had a vessel. From the depths of my fridge, celery and sage. An onion, dried cranberries and pecans from the pantry. And I snatched an apple from the box I picked up the other day for applesauce.
I ate this as a very filling main dish. You could add a nice green salad to round thing out if you’re famished.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Serving Size: one squash half with stuffing
Gather
2 tablespoons olive oil, divided
2 acorn squash, halved and seeded
1 large sweet tart apple, like Braeburn or Gala - peeled, cored and diced
1 small onion, diced
4 small stalks celery, diced
1/3 cup dried cranberries
1/2 cup raw pecans, chopped
1/3 cup low sodium vegetable broth
salt
pepper
1 tablespoon fresh sage leaves
Step by Step
Preheat the oven to 400F.
Place the acorn squash halves face up on a rimmed cookie sheet.
Drizzle the flesh with 1 tablespoon of the olive oil, then season well with salt and pepper.
Slide the acorn squash into the oven and bake for half an hour.
About 20 minutes into the cooking time, heat the rest of the olive oil in a non-stick saute pan over medium high heat.
Add the onions and celery and saute till soft, about five minutes, stirring frequently.
Next, the apples, cranberries, sage and 1/2 of the pecans go into the pan.
Stir well to combine, then add the vegetable broth.
Allow the mixture to cook down until all the broth is absorbed, the apples are softened and the cranberries are plumped.
Season with salt and pepper to taste.
Pull the squash out of the oven.
Fill the cavities of the squash equally with the vegetable/fruit/nut mixture.
Sprinkle the remaining nuts equally over the four squash halves.
Place the filled squash back in the oven and bake for fifteen more minutes.
Allow the squash to cool slightly, then serve!
Nutritional Information:
WW PP 8
Calories 275;
Total Fat 17.0g;
Saturated Fat 1.9g;
Cholesterol 0mg;
Sodium 59mg;
Total Carbohydrates 33.2g;
Dietary Fiber 7.0g;
Sugars 6.1g
Protein 3.3g
From: Heather @ shrinkingkitchen.com/
A pillage of my kitchen revealed three acorn squash that needed to be used. So I had a vessel. From the depths of my fridge, celery and sage. An onion, dried cranberries and pecans from the pantry. And I snatched an apple from the box I picked up the other day for applesauce.
I ate this as a very filling main dish. You could add a nice green salad to round thing out if you’re famished.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Serving Size: one squash half with stuffing
Gather
2 tablespoons olive oil, divided
2 acorn squash, halved and seeded
1 large sweet tart apple, like Braeburn or Gala - peeled, cored and diced
1 small onion, diced
4 small stalks celery, diced
1/3 cup dried cranberries
1/2 cup raw pecans, chopped
1/3 cup low sodium vegetable broth
salt
pepper
1 tablespoon fresh sage leaves
Step by Step
Preheat the oven to 400F.
Place the acorn squash halves face up on a rimmed cookie sheet.
Drizzle the flesh with 1 tablespoon of the olive oil, then season well with salt and pepper.
Slide the acorn squash into the oven and bake for half an hour.
About 20 minutes into the cooking time, heat the rest of the olive oil in a non-stick saute pan over medium high heat.
Add the onions and celery and saute till soft, about five minutes, stirring frequently.
Next, the apples, cranberries, sage and 1/2 of the pecans go into the pan.
Stir well to combine, then add the vegetable broth.
Allow the mixture to cook down until all the broth is absorbed, the apples are softened and the cranberries are plumped.
Season with salt and pepper to taste.
Pull the squash out of the oven.
Fill the cavities of the squash equally with the vegetable/fruit/nut mixture.
Sprinkle the remaining nuts equally over the four squash halves.
Place the filled squash back in the oven and bake for fifteen more minutes.
Allow the squash to cool slightly, then serve!
Nutritional Information:
WW PP 8
Calories 275;
Total Fat 17.0g;
Saturated Fat 1.9g;
Cholesterol 0mg;
Sodium 59mg;
Total Carbohydrates 33.2g;
Dietary Fiber 7.0g;
Sugars 6.1g
Protein 3.3g