Banana Stuffed Acorn Squash Recipes

QUINOA-STUFFED ROASTED SQUASH

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
• Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
• In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
• Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.

CURRIED STUFFED ACORN SQUASH

Steps:

• Wrap each squash half with plastic wrap.
• Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
• Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
• Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
• Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.
• Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.
• Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl.
• Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet.
• Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.
• Combine toasted bread and vegetable stock in a pot over medium-low heat. Stir bread around to soak up the vegetable stock and warm up, about 3 minutes. Transfer to a large bowl.
• Cook and stir sausage in a large skillet over medium heat until browned, about 5 minutes. Stir into the bread in the bowl. Add remaining cinnamon mixture, cranberries, pecans, and thyme; stir until evenly mixed.
• Divide bread mixture between the acorn squash halves.
• Bake in the preheated oven until golden brown, about 15 minutes.

MEXICAN STUFFED ACORN SQUASH {VEGAN & GLUTEN FREE}

Steps:

• Preheat oven to 375ºF and line baking sheet with parchment paper. Rub insides of squash with oil and place face down on baking sheet. Use the "roast" function and set timer to 25 minutes. Then flip the squash and cook again for another 10 minutes. Remove squash from oven when done and flip back over.
• In a medium skillet over medium heat, add chopped bell peppers to skillet and cook for about 5 minutes, stirring occasionally. Add black beans, corn, red onion, quinoa and spices. Stir until combined and allow mixture to heat through, then garnish with cilantro.
• In a small blender or food processor, add all sauce ingredients and blend until smooth, adding more milk or water for desired consistency.
• Place acorn squash halves on plate and add quinoa mixture to bowls. Serve with cilantro lime avocado sauce and enjoy!

BANANA STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350F degrees.
• Cut the acorn squash in half.
• perpendicular to the lines.
• Scoop out the sides and hack off the stem so that each half stands like a bowl.
• Combine spices with mashed banana and add vanilla.
• Add butter substitute if desired.
• Fill each bowl with mixture and smear on sides.
• Sprinkle more spices over the top.
• Place in baking dish with a little water in the bottom.
• Bake 45 minutes or until tender.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

Steps:

• Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
• Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.