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Stuffed Roasted Acorn Squash

Posted by Juliana on

Stuffed Acorn Squash

Stuffed Acorn Squash-2I used to be turned off by acorn squash until I learned you could eat the skin.  I have discovered that the smaller ones have more tender skin than the larger ones.  So you don’t have to try to maneuver around those ridges if you don’t want to. 

You also don’t have to use the same chopped salad I used.  There are many different brands and varieties of these salads on the market now.  I’m sure there are organic ones too.  And, if you are really ambitious you can cut up and sauté whatever vegies you want to stuff into the squash. Also, I used the fatty dressing that came with my chopped salad kit.  If you don’t want those extra calories you could probably save 100 or 200 calories by substituting a low calorie dressing.  Whatever!  I wanted to make it as simple as possible for me.  I work 40 to 60 hours a week outside of my home so I usually want food fast that is not fast food!  This recipe is perfect!

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FYI, I used My Fitness Pal and figured that the calories were <500 per serving for this dish.  And that’s based on the full fat dressing that comes with the kit plus a 2 lb. squash.

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Stuffed Roasted Acorn Squash

Ingredients

  • 1 medium acorn squash 1 to 2 lbs.
  • 1 chopped salad kit I used the Chopped Chipotle & Cheddar Salad Kit by Dole
  • S & P

Instructions

  1. Preheat your oven to 350°F.
  2. Rinse the outside of the squash and pat it dry.
  3. Cut the squash in half lengthwise and scrape out all of the stringy pulp and seeds (discard them).
  4. Place squash (cut side up) in a baking dish.
  5. Sprinkle with salt and pepper.
  6. Roast squash uncovered for 40 to 60 minutes (until the flesh is fork tender) depending on the size of the squash.
  7. When the squash is about 10 minutes from being done empty the vegetable contents of the chopped salad kit into a medium sized non-stick skillet. (I don’t add any oil and there is usually enough water content in the vegetables to keep them from sticking.) Turn the heat to medium high.
  8. Sprinkle the vegetables with a little salt and pepper.
  9. Stir the vegetables periodically while they sauté for 5 to 10 minutes (until vegetables begin to get tender).
  10. Add the bag of crunchy chips included in the kit. Stir the chips into the vegetables.
  11. Remove the pan from the heat and add the cheese.
  12. While the cheese melts into the vegetables remove the squash from the oven.
  13. Plate the squash. Stir the melted cheese into the vegetables. Divide the vegetables in half and fill the cavities of each squash half with them.
  14. Divide the dressing packet in half and drizzle over the squash and vegetables. Now EAT!!!
  15. Makes 2 main dish servings.

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