Stuffed Acorn Squash
 
Prep time
Cook time
Total time
 
Recipe type: Side
Serves: 4
Ingredients
  • 3 small acorn squash
  • 6 Tbsp minced onion
  • 1 garlic clove, minced
  • ¼ cup dairy free margarine such as Earth Balance (or butter if you prefer)
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ tsp ground nutmeg
  • 2 Tbsp soy or coconut cream (I mean the kinds in small cartons usually in the refrigerated case of the produce section. You can also use almond, rice or soy milk. (or light dairy cream if you prefer))
  • Paprika
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut squashes in half from top to bottom.
  3. Scoop out seeds.
  4. Oil a sheet pan or for really easy clean up, line it with parchment paper.
  5. Place the squashes cut side down and bake about 30 minutes until they can be pierced fairly easily with a fork. Let cool enough to handle them.
  6. Meanwhile, sauté the onion in the margarine until translucent but not browned.
  7. Add the minced garlic and sauté just until the aroma comes and then take off the heat.
  8. Scoop the squash out of the shells into a large bowl, being careful not to damage the shells. Reserve 4 shells.
  9. Mash the squash with a potato masher or fork. You want to leave a little texture to it.
  10. Mix in the onion mixture, salt, pepper, nutmeg and cream.
  11. Spoon filling into the 4 shells and sprinkle with paprika.
  12. At this point you can keep the squash warm in a 200 degree F oven or let them cool and microwave them to reheat before broiling.
  13. Broil about 10 minutes until surface browns a bit and serve.
Recipe by Savory Nature at http://savorynature.com/2013/11/08/stuffed-acorn-squash/