Stuffed Acorn Squash

Wednesday, October 14th 2020, 3:59 pm
By: News 9

Stuffed Acorn Squash

  1. 2 acorn squash
  2. 2 cups ancient grains blend, cooked according to package
  3. 1 cup assorted mushrooms, sliced
  4. 1/2 onion, diced
  5. 1 clove garlic, chopped
  6. 1 cup fresh corn kernels
  7. 1/2 teaspoon sage
  8. 1/2 teaspoon thyme
  9. Salt and pepper
  10. 4 tablespoon Extra Virgin Olive oil 
  11. 2 tablespoon dried cranberries
  12. 2 tablespoons toasted pecans, chopped
  13. Fresh parsley

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half from the center and remove seeds.
  3. Remove about a 1/2 inch from the top & bottom so the squash can sit like bowl.
  4. Brush the insides of the squash halves with EVOO and sprinkle with salt and pepper.
  5. Turn cut side down and bake for 40 minutes. 
  6. While the squash is cooking, sauté the onion, garlic, mushrooms and corn in 2 TBSP olive oil till veggies are tender.
  7. Stir the cooked veggies into the ancient grains in a medium sized bowl.
  8. Add 2 tablespoons olive oil, dried cranberries and pecans. 

Once the squash is done baking:

  1. Turn the squash over on the baking sheet and fill with the grain mixture.
  2. Bake for an additional 15 minutes or until the stuffing is baked through.
  3. Sprinkle with parsley and serve warm. 

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