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Recipe: Savory Stuffed Acorn Squash

I’m just starting to take advantage of all the winter squashes that are in season.  The other night, I needed an easy recipe to use up some of my onions and squash, so this was what I concocted.  I decided to go in a savory direction with the stuffing but you could have easily used celery, cranberries, and walnuts to make it a bit sweeter.  Try making the amaranth without mushrooms and then you can use it for multiple dishes.  In the recipe I made, there was extra stuffing, so I saved it to eat as a cold, whole grain salad for lunch later in the week.

At the very last minute, I decided to add kale leftover sautéed kale that I had in my fridge.  If you want to add it too, just sauté and add to the stuffing mixture!

Savory Stuffed Acorn Squash

Serves 4

  • 2 acorn squashes, halved and seeded
  • 2 tablespoons olive oil
  • 16 oz. mushrooms
  • 3 cups chicken or vegetable stock
  • 1 cup amaranth, lightly toasted in a dry pan
  • 2-3 medium onions, diced
  • 3 cloves garlic, minced
  • 3 stalks celery, diced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • ½ cup parmesan cheese, shredded

Preheat oven to 375°F.  Lightly spray the cut side of the squash with oil and place in a roasting pan, cut side down.  Bake for about 25 minutes or until the squash is almost cooked through.  Reduce the heat to 325° F.

In the meantime, in a medium frying pan, heat 1 tablespoon of olive oil over medium high heat and add half the mushrooms.   Sauté until browned and set aside.  Chop the remaining mushrooms.  In a medium saucepan, bring the chicken stock to a boil with a dash of salt.  Add the amaranth and uncooked mushrooms; cover and simmer for about 25 minutes.

Heat the remaining tablespoon of olive oil in the frying pan.  Add the onions and sauté until translucent.  Add the garlic and celery.  Sauté until lightly browned and remove from heat.

Now, it’s time to assemble the squash.  Combine the cooked mushrooms and celery mixture together in a bowl.  Add the amaranth, 1 tablespoon at a time until you reach the desired proportion of grain to vegetable.  Mix well.  Flip the squash halves over in the pan and fill the center of the squashes about halfway with the stuffing.  Sprinkle a layer of parmesan cheese and then repeat with another layer of stuffing.  Top with a layer of parmesan.  Repeat for all the squash halves and back for about 8-10 minutes or until the cheese is melted.

419 calories ∣ 115 calories from fat ∣13 gfat ∣4 gsaturated fat ∣65 gcarbs ∣9 gfiber ∣17 gprotein ∣ Excellent source of Vitamins A, B6, C, K ∣ Thiamin ∣ Riboflavin ∣ Folate∣ Niacin ∣ Calcium ∣ Magnesium∣ Iron ∣ Phosphorus ∣ Manganese∣ Potassium∣ Copper ∣ Selenium

*I’m not joking that this recipes is an excellent source of all the vitamins and minerals listed.  Actually, it provides between 33% and 60% of your daily needs of those nutrients.  It’s that good for you.

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2 Comments to "Recipe: Savory Stuffed Acorn Squash"

  1. Jodi says:

    Your liquid to grain ratio is off by about 1/2cup liquid. Learned that the hard when when I opened the pot to amaranth and mushroom soup :-/

    • Kate Gardner says:

      Hi Jodi,

      Sorry to hear that it didn’t work out for you. I have taken your feedback and updated the recipe appropriately for my cookbook. Thanks for the feedback!

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