After all of my exams this week I finally have time to cook! Tonight I made stuffed squash for dinner!
Stuffed Acorn Squash
vegetarian, vegan, soy-free, dairy-free, peanut-free, seed-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 2 acorn squash
- 4 cups cubed whole wheat bread
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1 Tbsp olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1 tsp dried sage
- 1/4 cup pecans (plain of candied)
- 1 Tbsp fresh parsley, chopped
- 1/4 tsp black pepper
Toast 4 cups of bread cubes in the oven at 400 degrees for about 20-30 minutes or until brown.
Instead of 2 Acorn squash, I used one Carnival squash (left) and one Acorn squash (left) for fun!
Cut, remove, and discard the seeds from the squash. Place squash face down on a pan with about 1/2 inch of water on the bottom. Cover and bake at 350 degrees for 20 minutes.
While waiting for the squash to bake, combine cranberries and raisins in a bowl with 1 cup of boiling water. Cover and let stand for 30 minutes.
Meanwhile, sauté the onion, carrots, celery, and garlic in olive oil for about 5 minutes.
Combine onion mixture, bread. cranberries, raisins, parsley, sage, pecans, pepper and broth in a large bowl.
Spoon mixture into squash halves and place face up on a baking sheet. Cover and back for 30 minutes at 350 degrees.
This meal was delicious! It was like a mini vegetarian Thanksgiving dinner stuffed in a squash!