Stuffed Acorn Squash
Stuffed Acorn Squash
Wednesday, October 14th 2020, 3:59 pm
By:
News 9
Stuffed Acorn Squash
- 2 acorn squash
- 2 cups ancient grains blend, cooked according to package
- 1 cup assorted mushrooms, sliced
- 1/2 onion, diced
- 1 clove garlic, chopped
- 1 cup fresh corn kernels
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- Salt and pepper
- 4 tablespoon Extra Virgin Olive oil
- 2 tablespoon dried cranberries
- 2 tablespoons toasted pecans, chopped
- Fresh parsley
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half from the center and remove seeds.
- Remove about a 1/2 inch from the top & bottom so the squash can sit like bowl.
- Brush the insides of the squash halves with EVOO and sprinkle with salt and pepper.
- Turn cut side down and bake for 40 minutes.
- While the squash is cooking, sauté the onion, garlic, mushrooms and corn in 2 TBSP olive oil till veggies are tender.
- Stir the cooked veggies into the ancient grains in a medium sized bowl.
- Add 2 tablespoons olive oil, dried cranberries and pecans.
Once the squash is done baking:
- Turn the squash over on the baking sheet and fill with the grain mixture.
- Bake for an additional 15 minutes or until the stuffing is baked through.
- Sprinkle with parsley and serve warm.
Click here to follow Sassy Mama on Facebook.