Stuffed Acorn Squash Vegetarian Side Dish Recipe

Baked Pepper Squash with Garlic, Onions, Spinach, Mushrooms, Nutmeg

Oct 12, 2009

Stuffed Acorn Squash Recipe , Lori Bosworth

Stuffed acorn or pepper squash is a twist on the classic brown sugar and butter recipe, making a perfect vegetarian side dish for Thanksgiving or Christmas holiday meals.

Acorn squash, also known as pepper squash, is, like its name, shaped like an acorn, and is the size of a grapefruit, with a dark green skin. It is easier to handle than the larger butternut squash and, due to its smaller size, it can be prepared so that guests can have their own individual squash.

Like all members of the squash family, the colourful orange flesh of the acorn squash is rich in beta-carotene or Vitamin A, and contains good sources of dietary fibre, as well as potassium. It also contains small amounts of Vitamin C and Vitamin B. Harvested during the fall, acorn squash is a winter squash, and is ready for the table for Thanksgiving and Christmas parties.

Squash is served during the holidays often with maple syrup or brown sugar, but the Stuffed Acorn Squash Recipe below is less sweet than traditional squash recipes for those watching their sugar intake, but high on flavour:

Stuffed Acorn Squash Recipe

Ingredients:

4 acorn or pepper squashes
2 tablespoons of olive oil
1 large onion
1 11 oz. package of baby spinach
1 8 oz. package of mushrooms
3 garlic cloves
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 lightly oiled large baking pan

How To Make Stuffed Acorn Squash Recipe

Preheat oven to 375°F.
Cut acorn squashes in half horizontally, then remove seeds and stringy flesh.
Place squash cut-side down on oiled baking pan and bake for 45 minutes.

Prepare the Spinach-Mushroom Stuffing

Wash baby spinach and remove stems.
Wash mushrooms, then chop mushrooms including the stems into small pieces.
Chop onion into tiny pieces.
Peel and mince garlic gloves.
In a frying pan at medium heat, add 2 tablespoons of olive oil, then add onion and cook for 10 minutes or until onion is soft.
Add mushrooms, and cook for a further 5 minutes.
Add spinach, and cook for a further 3 minutes or until spinach has wilted.
Add garlic cloves, cinnamon and nutmeg, cooking for a further 2 minutes and stirring constantly so garlic does not burn.

Assemble the Ingredients

Remove spinach-mushroom stuffing from heat and cover to keep warm.
Once squash is cooked, remove squash from oven, stuff with stuffing, then return to oven for a further 15 minutes.

Serve as a side dish with turkey or beef, along with a green vegetable such as broccoli. Makes 8 servings.

Complete Vegetarian Meal

To convert the stuffed acorn squash recipe into a complete vegetarian meal, add protein such as 1 19 oz. can of chick peas, rinsed and drained, at Step 6 above and proceed with remaining steps.

For a delicious apple cake recipe with cinnamon and walnuts, read here.

For information on organic farmers' markets in Toronto, read here.

The copyright of the article Stuffed Acorn Squash Vegetarian Side Dish Recipe in Fall Recipes is owned by Lori Bosworth. Permission to republish Stuffed Acorn Squash Vegetarian Side Dish Recipe in print or online must be granted by the author in writing.