Stuffed Acorn Squash Supreme Recipes

STUFFED ACORN SQUASH

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.

BEEF-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.

SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH

Steps:

• For the squash: Preheat the oven to 400 degrees F.
• Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
• Lower the oven temperature to 350 degrees F.
• Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
• For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
• Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

STUFFED ACORN SQUASH SUPREME

Steps:

• Prepare rice mix according to package directions; cover, and set aside.
• Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
• In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
• In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
• Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees.
• Coat a baking sheet with nonstick cooking spray.
• Prepare rice according to package directions, and set aside.
• Arrange the squash halves, cut side down, on the prepared baking sheet.
• Bake 40 minutes, or until tender.
• Reduce oven temperature to 350 degrees.
• Scoop out the squash pulp, carefully leaving a 1/4 inch shell.
• Place pulp in a small bowl.
• In a skillet, heat the margarine over medium heat.
• Add the onion and cook, stirring, until tender (3 to 5 minutes).
• Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces.
• Stir in the cranberries, walnuts, and brown sugar.
• Divide the stuffing to fill the acorn squash shells.
• Place the shells on the baking sheet. (You may have to trim a bit off the bottom of some shells to keep them from turning over.).
• Bake for 15 minutes, or until heated through.
• Season with salt and pepper.

ITALIAN SAUSAGE STUFFED ACORN SQUASH RECIPE

Steps:

• Preheat oven to 425°F (220°C).
• Using a serrated knife, cut open acorn squashes. (Can poke holes around the outside and microwave for ~5 minutes to soften, if needed.)
• Scoop out seeds from inside squash so you have a "bowl."
• Brush the inside of each squash half with avocado oil and sprinkle with salt. Place face down on a lined baking sheet and roast 25-30 minutes (depending on size), until fork tender.
• In a skillet over medium high heat, add a drizzle of oil and cook onion and mushrooms for 3-4 minutes. Add sausage and cook until no longer pink, 5-7 minutes. Add garlic, rosemary, thyme, onion powder and spinach, stirring to integrate. Cover and cook 1-2 minutes, until spinach is wilted.
• Stir in chopped Sunsweet® Amaz!n™ Prunes. Add salt if needed. (Sausage typically has enough salt added already, but season to your preference.)
• Place squash "bowls" on baking sheet and fill with sausage mixture. Sprinkle with cheese, or stop here if you don't want cheese.
• Broil until cheese is melted, 2-5 minutes. Watch it so it doesn't burn!
• Sprinkle with red pepper flakes, serve, and enjoy!

STUFFED ACORN SQUASH SUPREME

Steps:

• Prepare rice according to package directions; cover and set aside.
• Microwave squash for 5 minutes; cut in half.
• In a large bowl combine the sausage, apple, coriander and reserved rice and mix well.
• Stuff each squash half with mixture (there will be some mixture left over).
• Cover stuffed squash halves with plastic wrap and microwave until squash is cooked through and soft, about 5 minutes.
• Top with cheese and reheat for 1 minute, then serve.