Harvest-Stuffed Acorn Squash

Sometimes when I’m food shopping, I decide to nab something new to play around with. Rather than always grabbing the same foods to make the same meals, I think it’s fun to experiment with food and try out different dishes. At times, I pick out something not really being sure how I’m make it, or what I’ll prepare it with. This was the case last week when I grabbed these guys at the farmers’ market:

I’ve eaten acorn squash here and there, but can’t really remember a time when I made them myself. I checked out a few of my cookbooks to see if a recipe with acorn squash looked appealing to me. Here is what I wound up making:

I found this recipe in a cookbook called The Vegan Table and altered a few of the ingredients. From the start, I was doubtful that my hubby would be a fan of it. He isn’t a big fan of celery, dried fruit, or many kinds of nuts, which were all included in the dish. I found out while we ate this dinner that he apparently hates cloves. It reminds him of something bad he ate as a kid, though I have no idea what! If you enjoy all of these ingredients as I do, then this dish is worth trying:

Harvest-Stuffed Acorn Squash

Foodie Loves Fitness, Adopted from The Vegan Table

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Prep Time 10 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 25 mins

Servings 4

Calories 300 kcal

Ingredients

  

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• 2 acorn squash halved lengthwise, seeds and membranes removed
• 1/2 TBSP olive oil
• 1/4 onion minced
• 2 large celery stalks diced
• 4 oz long grain & wild rice mix or any other kind of rice, cooked
• 1 oz toasted pecan pieces
• 1/2 cup golden raisins
• 1/2 TSP ground cinnamon
• 1/4 TSP ground cloves
• 1/4 TSP salt
• Pepper to taste

Instructions

 

• Preheat oven to 375.
• Place squash halves, cut side down, on a baking sheet. Bake for 30 minutes, then remove from heat.
• Meanwhile, heat olive oil in a saute pan. Cook onions over medium heat until lightly browned. Add celery and saute for several more minutes.
• Remove onion/celery mixture from heat and add to a large bowl. Add the rice, pecans, raisins, cinnamon, cloves, salt and pepper. Mix well.
• Spoon out the cooked squash, leaving some squash in the shells. Press rice mixture evenly into each squash cavity.
• Cover with aluminum foil and bake for 20 minutes. Remove the foil and cook until tender, about 10 minutes.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 58gProtein: 5gFat: 7g

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