Save pennies and eat healthy, make this Stuffed Acorn Squash Recipe for your next meal.
Stuffed Acorn Squash Recipe
Cut two large acorn squash in half and clean out the seeds.
Then slice the end off each half, so it’ll
stand — scooped-out side up-without assistance . . . and
steam the squash for five minutes on a rack in a pressure
Now mix 2 cups of still-hot, cooked kidney beans with 1 cup
of sauteed, diced onion, carrot, celery, cabbage, or
whatever vegetable you happen to have around the house. Add
3/4 cup of grated cheese. (We use nothing but Vermont
cheddar, of course, since we live in Vermont but almost any
cheese that’s hard enough to grate should work. Cottage
cheese is good, too, and you don’t even have to grate it!)
Season with salt, pepper, and the herbs of your choice (I
like garlic powder and a tiny bit of thyme), fill the
cooked squash halves with the mixture, and bake the stuffed
halves for 15 to 20 minutes in a moderate (about 350 degree Fahrenheit)
oven.
When I pull these steamy delights from the oven, I usually
sprinkle some shredded scallions across their tops and put
’em right on the table. The recipe serves four and, with
only a little imagination, you can adapt the dish to almost
anything you have to work with in the kitchen. Stuff the
squash with rice, bulgur, bread crumbs, other types of
beans, almost any vegetable, endless combinations of herbs
and spices, green peppers, cabbage leaves, tomatoes . . .
even other kinds of squash! They’re all good.
Read more about bean recipes: Try Nutritious Beans for a Low-Cost Dinner.
