Stuffed Acorn Squash
This stuffed acorn squash recipe can easily be substituted for whatever you might have on hand; quinoa for rice, sausage for bacon and onions for leeks. Just use what you have and make the most it!
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 4 servings -
Category: Mains -
Method: Baked
Category:
Method:Ingredients
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- 6 slices bacon
- 1 large leek, diced
- 2 cloves garlic, minced
- 2 cups kale, roughly chopped
- 1 cup rice, cooked
- 1/4 cup walnuts, roughly chopped
- 2 tablespoons dried cranberries
- 1/4 cup vegetable or chicken broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400° F.
- Cut the acorn squash in half, remove seeds and place on a baking sheet. Drizzle with olive oil, season with sea salt and transfer to the oven for 30 minutes or until tender.
- While the squash is cooking, prepare the stuffing.
- In a skillet on medium heat, cook bacon until brown but not crispy. Remove from pan and set aside.
- In the same skillet, remove the excess bacon fat, and cook the diced leeks for 3-4 minutes until tender, and add the minced garlic for final 30 seconds.
- Add the kale and broth to the pan and cook until the kale is tender, about 5 minutes.
- While the kale is cooking, dice the bacon into bite size pieces.
- Once the kale is cooked, stir in cooked rice, walnuts, dried cranberries and bacon. Remove from heat and set aside.
- When the squash are done cooking remove them from the oven and fill cavities with rice stuffing.
- Return stuffed squash to the oven for another 5 minutes.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1/2 squash
- Calories: 436 calories
- Sugar: 5 grams
- Fat: 26 grams
- Carbohydrates: 46 grams
- Fiber: 5 grams
- Protein: 10 grams
Find it online: https://kaynutrition.com/stuffed-acorn-squash/