Stuffed Acorn Squash

ITCA WIC

Stuffed Acorn Squash

Squash is high in fiber and vitamin C, squash also has calcium and iron Combining squash with tomatoes, spinach and corn creates a nutritional side dish to serve with grilled chicken, pork or beef Adding beans, ground meat, or tofu to the stuffed peppers makes a very nutritional all-in-one meal!
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Ingredients

  • 2 medium-sized acorn squash cut in half with seeds removed, brush inside with olive oil and season with salt and pepper
  • 1 small red onion finely chopped
  • 2 cloves garlic minced
  • 1 C fresh spinach chopped
  • 1 C corn kernels fresh, frozen, canned
  • 1 C cherry tomatoes halved
  • 1/2 C shredded mozzarella cheese
  • 1/4 C grated Parmesan cheese
  • 2 Tb fresh basil and parsley chopped

Instructions

  • Place prepared squash cut side down, on a baking sheet lined with foil
  • Put in 375 degree F preheated oven for 30-40 minutes (or until fork tender)
  • While the squash is roasting, heat a skillet over medium heat and add 1-2 T. olive oil
  • Add chopped red onion and minced garlic, cook for 2-3 minutes until they become translucent
  • Add corn kernels and cook for another 3-4 minutes until they start to become tender
  • Stir in chopped spinach and cook for an additional 2-3 minutes until wilted
  • Remove from heat and stir in the halved cherry tomatoes, shredded mozzarella, grated Parmesan, fresh basil, and fresh parsley, season with salt and pepper to taste
  • When acorn squash halves are done roasting, flip them over so the cut side is facing up
  • Carefully spoon the spinach, corn, and tomato filling into each squash half, packing it down gently
  • Sprinkle shredded cheese on top of the filling
  • Return the stuffed squash to the oven, bake for an additional 15-20 minutes, or until the filling is heated through, and the cheese on top is melted and slightly golden
  • Carefully remove the stuffed squash from the oven and let cool for a few minutes before serving
  • Garnish with additional fresh herbs, if desired