We came home from apple picking with a boat load of apples and a couple of choice squash. The beautiful green acorns were the first to go. Talk about Meatless Monday!! We filled those babies with a mix of diced apples, onions, kale, peppers, pistachios and quinoa. And, believe you, me, one half of a stuffed squash was an absolute feast! Now, I’m dreaming of the perfect Thanksgiving Side: More acorn squash filled with a homemade stuffing of challah, egg (for binding), celery, onions, pecans, and bacon!
Here are our tips for making amazingly simple stuffed acorn squash.
Basic Stuffed Acorn Squash
- Acorn Squash
- Cardamom Pods
- 3 Mini Orange Peppers
- 1 Cup Cooked Quinoa
- 1 tbs Shelled Pistachios
- Wash and slice each squash from tip to tail.
- Remove the seeds.
- Set the squash face down in a pan with .5-in water.
- [We threw a few cardamom pods in the water for extra flavour.]
- Cover with foil and bake at 375 for 25-45 minutes until fork-tender.
- [Ours went for 35.]
- Make a hot filling.
- [We stir fried an apple, an onion, a small bunch of kale, and 3 mini-orange peppers, and mixed in about 1 cup cooked quinoa and 2 tbs warm pistachios.]
- Flip squash over in pan and oil or butter and season to taste.
- Fill with stuffing.
- Re-cover with aluminum foil and bake for about 20 minutes.