Stuffed Acorn Squash With Mushroom And Turkey Bacon Stuffing Recipes

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STUFFED SQUASH



Stuffed Squash image

Provided by Alton Brown

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

4 small acorn squash, 1 to 1 1/4 pounds each
2 tablespoons unsalted butter, cut into 4 pieces
1/2 pound ground pork
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup white wine
1 1/2 cups cooked rice
1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
1/2 cup toasted pine nuts
1 1/2 teaspoons dried oregano
Generous pinch kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
  • In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
  • Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

STUFFED ACORN SQUASH WITH MUSHROOM AND TURKEY BACON STUFFING



Stuffed Acorn Squash with Mushroom and Turkey Bacon Stuffing image

This stuffed acorn squash is a perfect fall dish with a sweet, earthy taste.

Provided by yatzel

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h15m

Yield 1

Number Of Ingredients 13

1 acorn squash, halved and seeded
1 tablespoon extra-virgin olive oil, divided
salt to taste
cooking spray
4 slices turkey bacon
4 baby portobello mushrooms, sliced
½ medium onion, chopped
1 clove garlic, minced
¼ cup cubed crusty bread
2 tablespoons water
½ teaspoon dried sage
¼ teaspoon ground thyme
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Place 1 acorn squash half onto the prepared baking sheet; drizzle with 1/2 tablespoon oil and season with salt. Wrap and refrigerate other squash half for another use.
  • Bake squash in the preheated oven until tender and easily pierced with a fork, about 40 minutes.
  • Spray a frying pan lightly with cooking spray. Place bacon into the pan and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, cut into small pieces and set aside.
  • Heat remaining 1/2 tablespoon oil in the same pan over medium heat. Cook mushrooms, onion, and garlic in the hot oil until tender, 5 to 7 minutes. Add bread cubes, water, sage, thyme, salt, and pepper. Continue to cook until desired consistency is achieved, 5 to 7 minutes more. Add bacon, mix, and set aside.
  • Remove squash from the oven and carefully scoop contents out and mix with stuffing in a bowl. Stuff acorn squash with stuffing mixture and serve immediately.

Nutrition Facts : Calories 501.9 calories, Carbohydrate 70.7 g, Cholesterol 32.4 mg, Fat 22.3 g, Fiber 10.7 g, Protein 14 g, SaturatedFat 4.1 g, Sodium 849 mg, Sugar 16.5 g

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE



Acorn Squash Stuffed with Mushrooms and Rice image

These work as well on the Thanksgiving table as they do on a meatless Monday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 9

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
  • Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
  • Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

ACORN SQUASH WITH SPINACH STUFFING



Acorn Squash with Spinach Stuffing image

Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

3 small acorn squash
1 cup chopped celery
3 green onions, chopped
1 tablespoon vegetable oil
1 package (10 ounces) fresh spinach, chopped
1/2 teaspoon salt, divided
6 tablespoons dry bread crumbs
2 tablespoons chopped pecans
1 tablespoon butter

Steps:

  • Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.

Nutrition Facts : Calories 189 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 337mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

ITALIAN SAUSAGE STUFFED ACORN SQUASH RECIPE



Italian Sausage Stuffed Acorn Squash Recipe image

Savory Stuffed Acorn Squash with Sausage, Mushrooms, Spinach & Cheese

Provided by Alyssia Sheikh

Time 1h

Number Of Ingredients 16

2 acorn squash (halved (depending on size))
drizzle of avocado oil
salt (to taste)
1 lb Italian turkey sausage
½ cup chopped onion
4 oz mushrooms (chopped)
6 cloves garlic
½ tsp onion powder
1 Tbsp fresh rosemary
1 Tbsp fresh thyme
3 cups spinach
10 2-3 oz Sunsweet® Amaz!n™ Prunes, chopped (⅓ cup)
¼ cup shaved parmesan
¼ cup shredded mozzarella
red pepper flakes
parsley (for garnish)

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!

Nutrition Facts : ServingSize 1 stuffed squash half, Calories 429 kcal, Sugar 6 g, Fat 25 g, Carbohydrate 37 g, Fiber 5 g, Protein 20 g

THANKSGIVING BACON STUFFING



Thanksgiving Bacon Stuffing image

This stuffing recipe has been in my family for decades. How can you go wrong with bacon? Whether it be baked in muffins tins or right inside the turkey, this is sure to be a hit!

Provided by Nickolasa

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 pound bacon, cut into 1/2-inch pieces
½ cup butter
1 cup finely chopped onion
1 cup chopped celery
2 tablespoons poultry seasoning (such as Bell's®)
2 loaves day-old white bread, torn into small pieces
2 eggs, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
  • Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
  • Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
  • Bake in the preheated oven until tops are crispy, about 25 minutes.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 40.5 g, Cholesterol 65 mg, Fat 16.3 g, Fiber 2.3 g, Protein 11.8 g, SaturatedFat 7.4 g, Sodium 877 mg, Sugar 4.1 g

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