Monday, October 5, 2015

Veggie-stuffed Acorn Squash

I didn't plan on publishing this one when I started making it, so I only took a couple of photos, and they were with my phone. My bad. Usually recipes need some tweaking before becoming blog-worthy, but I thought this one was a winner!

I LOVE acorn squash, and tis the season! I wanted a recipe I had all the ingredients for-after reading through dozens I decided to make my own!

Serves 4
What you need:
2 acorn squash
olive oil
1/2 onion, diced
1 carrot, sliced thinly
about 1.5 cups of cut up asparagus OR broccoli florets (including stems), or a combo of both.
chopped celery (optional-I didn't have any-but would add nice flavor)
4 garlic cloves, smashed
about 1/3 C walnuts
a splash of broth
a splash of white or red wine vinegar

What to do:
  • Cut squash in half, brush or spray with oil, and put cut-side down on aluminum foil in the oven for 40 minutes on 400 degrees (or until soft)
  • While squash is cooking, sauté onion and carrot in oil until soft, about 5 minutes
  • Add broccoli stem
  • Add 4 cloves garlic, chopped
  • Add about 8 asparagus spears and ½ head broccoli, chopped small, a little broth and wine vinegar, and salt and pepper to taste, and saute a few minutes more, then add walnuts
  • Stuff squash with filling, cover in cheese, bake at 350 for about 5-10 minutes or until cheese is melted. 
  • Eat with a spoon. I eat as a main dish.

No comments:

Post a Comment