STUFFED ACORN SQUASH

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Ingredients:

For the Squash:

  • 2 acorn squashes, halved and seeds removed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Filling:

  • 1/2 lb (225 g) ground meat (beef, turkey, or sausage) or a plant-based option
  • 1/2 cup cooked quinoa, rice, or farro
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 apple, diced (optional for sweetness)
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup chopped walnuts or pecans
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/4 cup grated Parmesan or feta cheese (optional)

Instructions:

Step 1: Roast the Squash

  1. Preheat oven to 200°C (400°F).
  2. Brush the cut sides of the squash with olive oil and season with salt and pepper.
  3. Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil.
  4. Roast for 35-40 minutes, or until the squash is tender when pierced with a fork.

Step 2: Prepare the Filling

  1. While the squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat.
  2. Add the onion and cook until softened, about 4 minutes, then add the garlic and cook for 1 minute.
  3. Stir in the ground meat (or plant-based substitute) and cook until browned.
  4. Add the diced apple, cranberries, nuts, sage, and thyme. Cook for 3-4 more minutes.
  5. Stir in the cooked quinoa, rice, or farro. Season with salt and pepper.

Step 3: Stuff and Bake

  1. Remove the roasted squash from the oven and flip the halves over.
  2. Fill the squash cavities with the prepared mixture.
  3. Return to the oven for another 10-15 minutes to heat through.
  4. Optional: Sprinkle with Parmesan or feta before serving.

Tips:

  • Customize with your favorite grains, veggies, or protein.
  • For extra flavor, drizzle with balsamic glaze or a squeeze of lemon juice before serving.