Healthy Stuffed Acorn Squash Recipes

Stuffed Acorn Squash Wholesome Yum

WebOct 2, 2023 · Add the ground sausage, breaking apart with a spatula. Increase to medium-high heat the sausage until browned. Add the cranberries, rosemary, and thyme. Reduce …

Rating: 5/5(8)

Preview

See Also:

Show details

Stuffed Acorn Squash Recipe (vegan, Whole30, low carb)

WebOct 26, 2018 · Preheat the oven to 450F. Wash the outside of the acorn squash and dry it with a towel. Cut the squash in half (see post for tips). …

1. Preheat the oven to 450F
2. Wash the outside of the acorn squash and dry it with a towel. Cut the squash in half (see post for tips). Scoop out the seeds.
3. Place a sheet of parchment or a silicone mat on a rimmed baking sheet and spray it with non-stick spray. Place the squash so the cut rim is on the baking sheet (so you see the skin not the flesh).
4. Bake the squash for 25 minutes at 450F

Preview

See Also:

Show details

Sausage Stuffed Acorn Squash (GlutenFree, Low Carb, …

WebNov 20, 2019 · While the squash cooks, heat the oil in a skillet set over medium-low heat. Add the onions and cook, stirring frequently, for 5-7 …

1. Cut the squash in half and remove the seeds.
2. Add the trivet to your instant pot and pour in 1 cup of water. Place the squash on the trivet. Lock the lid in place and turn the pressure valve to the sealing position.
3. Cook under high pressure for 5 minutes, then let the pressure release naturally for 5 minutes.
4. While the squash cooks, heat the oil in a skillet set over medium-low heat. Add the onions and cook, stirring frequently, for 5-7 minutes, or until light golden brown.

Preview

See Also:

Show details

Stuffed Acorn Squash – WellPlated.com

WebJan 16, 2024 · To reheat, remove a frozen squash half, and place it a in covered casserole dish. Bake at 350 degrees for and 45 to 50 minutes …

1. Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
2. While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
3. Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
4. When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.

Preview

See Also: Squash RecipesShow details