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!
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