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Baked Stuffed Acorn Squash
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MH Low Fat
Here's a side dish that can double as an entree for the vegetarians at the Thanksgiving table.
|Total: 1hr 9min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 425°F.
Cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash, cut side down, in a 13" x 9" baking dish. Cover with vented plastic wrap and microwave on high power for 12 to 15 minutes, or until almost tender. Uncover and turn the squash over.
Place the cherries and water in a small bowl. Let soak for 7 to 10 minutes, or until the cherries are softened.
Coat a large no-stick skillet with no-stick spray and place over medium heat. Add the mushrooms, onions, almonds, and sage. Cook, stirring occasionally, for 7 to 9 minutes, or until the onions are softened. Stir in the bread crumbs and cook for 3 minutes. Remove from the heat and stir in the cherries and their soaking liquid. Season with the salt and pepper.
Divide the mixture among the squash cavities. Mist with no-stick spray. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 to 12 minutes, or until the squash are very tender.
To make fresh bread crumbs, process soft bread cubes or slices in a food processor or blender until crumbs form.
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