Acorn Squash Dinner Bowls
By
Jacqui Orrick, Produce Buyer, Spud.com
(Published: )
Care2.com Green Living
Prep Time |
Cooking Time |
Servings |
|
|
6 people |
Ingredients:
- 3 good-sized acorn squash
- 2 Tbsp coconut oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 celery stalk, strings removed, and diced
- 1 cup cubed squash (pumpkin, acorn, butternut, hubbard, or kabocha)
- 1/2 cup mushrooms, diced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1/3 cup chopped nuts (optional)
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Directions:
1)Preheat the oven to 350F.
2)Wash the whole acorn squash and cut them into halves lengthwise. Remove the seeds and set aside the cleaned acorn squash halves.
3)In a heavy skillet, saute the garlic, onion, carrot, celery, cubed squash, and mushrooms in coconut oil over medium-high heat until vegetables are tender.
4)Add the parsley and sage
5)Mound the stuffing into the squash halves and place the stuffed squash bowls on a large baking sheet, cover with foil, and bake until the squash is tender and the stuffing is done, about 1 hour.
6)Once done, you should be able to pierce the squash with a fork, top with chopped nuts.
7)Serve hot.