Recipe: Stuffed Acorn Squash

Squash is one of my favorite things. It comes in various colors, shapes and varieties and its easy to cook and almost always tastes great. And best of all, it has a long shelf life. When all the other produce choices are looking grim in the winter months, you can count on squash.  My usual go to member of the squash family is spaghetti squash - not only because you get to carve it like a pumpkin (so fun!) but also because you can create Italian style meals that are higher in fiber, lower in carbs and give you your daily dose of veggies all in one meal.

Tonight, I was feeling adventurous (or rather, my local grocery store was out of spaghetti squash) so I decided to try a recipe of my own design with a squash I’ve never approached - acorn squash (which also requires the trusty pumpkin carving skills).

With a few tips on baking acorn squash from Cooks.com, I came up with this recipe and it was delicious!

Ingredients:

1 acorn squash (serves 2)

2 cups brown rice

1 tbsp olive oil

2 cloves garlic (ok, we actually used 3)

1 red bell pepper

Grated Parmesan (sprinkle on for taste)

Pinch of salt/pepper for seasoning

Here’s what you should do:

Preheat your oven to 375 degrees. Cut acorn squash lengthwise, remove seeds and place in a baking pan in about 1/4 inch of hot water (this will help you avoid burning the squash skin). When oven is ready, place squash cut side up in the pan and bake it for about an hour.

While baking, start cooking your rice - either on the stove or in your rice cooker (I chose the rice cooker. Put 2-3 garlic cloves (or however many, to taste) in your garlic press and heat them with olive oil in a pan until they are brown. Add the red bell pepper and stir-fry for a few minutes. Add salt and pepper to taste.

Then wait…

Once the squash is ready (it will seem tender and easy to poke with a fork), combine rice, red bell pepper/garlic mix and fill each half. Sprinkle with Parmesan cheese.  If the skin looks a bit dry, sprinkle with a little more olive oil before putting back in the oven. Bake for an five additional minutes. And eat.  And enjoy.

Tagged as: acorn squash, baked squash, carbs, cheese, Cooks.com, diet, fiber, Garlic, healthy food, heart health, natural, nutrition, organic, pumpkin, raw, recipe, red bell pepper, skinny, spaghetti squash, squash recipe, stuffed, vegetables, veggies, weight loss, winter squash