Stuffed Acorn Squash…Two Ways!!

Stuffed Acorn Squash – Two Ways

 

Classic Autumn Stuffed Acorn Squash(serves 2)

Ingredients:
• 2 med acorn squash
• 1 tsp olive or coconut oil, plus sea salt, for roasting
• 1 tsp olive or coconut oil, plus more, if needed
• 4 oz pork sausage
• 5 oz ground turkey
• 1 small apple diced
• 1 Tbsp fresh sage leaves minced
• 1 Tbsp fresh rosemary leaves minced
• 1 Tbsp fresh thyme leaves minced
• 2/3 cup fresh or frozen cranberries
• 1/3 cup raw pecans chopped
• 2 cups spinach, chopped
• sea salt and pepper to taste

Instructions:
1 First, roast the squash. Preheat your oven to 425 degrees F and line a large baking sheet with foil or parchment paper.
2 Cut each squash open, lengthwise, the scoop out the seeds/strings with a spoon, leaving a “bowl” in the center.
3 Brush the top of each squash half with melted coconut oil (or olive oil) and sprinkle lightly with sea salt, then place face down on prepared baking sheet, and roast for 25-30 minutes, or until top of the squash feels soft when you press on it.
4 Roasting time will vary depending on the size of your squash. You can remove, check for doneness (it should be soft enough to eat) and return the the oven for a few more minutes if necessary.
5 While the squash roasts, prepare the stuffing. Heat a med/large skillet over med-high heat and add a tsp coconut oil or ghee to melt. Add your sausage and ground turkey breaking up lumps with a wooden spoon to evenly brown.
6 Add the diced apples, cranberries, fresh herbs and salt and pepper to taste, stir to combine. Cook for another 2-4 minutes to allow apples to soften and cranberries to begin to break open.
7 Then add the pecans, and spinach to the skillet, lower heat to med/low and continue to cook another 2 minutes to blend flavors.
8 Once ready to stuff the squash, preheat your broiler and arrange the squash halves face-up on the baking sheet. Scoop half the stuffing mixture into each one.
9 Once filled, place the baking sheet under the broiler and broil until tops of stuffing and squash are nicely browned, 5 minutes or so.

 

Nutrition Facts(per serving): Calories 409, Fat 16g, Carbohydrates 40g, Protein 31g

 

Middle Eastern Stuffed Acorn Squash(serves 2)

Ingredients:
• 2 med acorn squash
• 1 tsp olive or coconut oil, plus sea salt, for roasting
• 1 tsp olive or coconut oil, plus more, if needed
• 3 oz ground lamb(lean ground beef can be substituted for lower fat)
• 5 oz ground turkey
• 1/4 cup dried figs
• 1 Tbsp cinnamon
• 1 Tbsp allspice
• 1 oz goat cheese
• 1/4 cup raw walnuts chopped
• 2 cups spinach, chopped
• sea salt and pepper to taste

Instructions:
1 First, roast the squash. Preheat your oven to 425 degrees F and line a large baking sheet with foil or parchment paper.
2 Cut each squash open, lengthwise, the scoop out the seeds/strings with a spoon, leaving a “bowl” in the center.
3 Brush the top of each squash half with melted coconutor olive oil and sprinkle lightly with sea salt, then place face down on prepared baking sheet, and roast for 25-30 minutes, or until top of the squash feels soft when you press on it.
4 Roasting time will vary depending on the size of your squash. You can remove, check for doneness (it should be soft enough to eat) and return the the oven for a few more minutes if necessary.
5 While the squash roasts, prepare the stuffing. Heat a med/large skillet over med-high heat and add a tsp coconut or olive oil to melt. Add your lamb and turkey, breaking up lumps with a wooden spoon to evenly brown.
6 Add the cinamon, allspice, and salt and pepper to taste, stir to combine. Cook for another 1-2 minutes.
7 Then add the figs, walnuts, and spinach, lower heat to med/low and continue to cook another 2 minutes to blend flavors.
8 Remove filling from heat and allow to cool slightly before mixing in the goat cheese.
9 Once ready to stuff the squash, preheat your broiler and arrange the squash halves face-up on the baking sheet. Scoop half the stuffing mixture into each one.
10 Once filled, place the baking sheet under the broiler and broil until tops of stuffing and squash are nicely browned, 5 minutes or so.

Nutrition Facts(per serving):  Calories 380, Fat 16.5g, Carbohydrates 36g, Protein 28.5g

 

2018-10-26T21:02:46+00:00