Stuffed Acorn Squash
Warm up with this flavorful fall treat that will satisfy your craving for warm, savory comfort foods. This is a low-carb, meatless twist on the traditional stuffed squash recipe that usually includes stuffing, ground beef, and/or pork.
We recommend choosing a smaller acorn squash (between 3 and 4 inches in diameter) so this meal fits within your macros for the day and while the directions say to bake the squash for an hour, you only need to bake it until the squash is tender, as gas stoves tend to cook this dish a bit faster.
- 1 small acorn (about 3 inches in diameter)squash cut in half and seeded
- Salt and freshly ground pepper to taste
- Pinch of sage
- 1 teaspoon dried parsley
- 3 tablespoons of butter
- ¼ pound Gardein’s beefless ground
- ¼ pound quinoa
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tablespoon of grated parmesan cheese
- 1 small red pepper chopped
- 4 large mushrooms chopped
- 1 celery stalk chopped
- 1 egg
- Chopped green onions
- Preheat oven at 400 degrees.
- Melt butter and mix in a small bowl with your spices. Brush a single coat of your spice mixture over the mouth and in the cavity of your squash. Spray the outside of the squash with cooking spray.
- Bake in the oven for 45 minutes, until the squash is tender.
- While the squash is baking, use a medium-sized mixing bowl to combine the beefless ground, quinoa, onion, garlic, celery, mushrooms, red peppers, and egg.
- When the squash is ready, fill the hollowed-out squash halves with your stuffing mixture, and let it bake for another 30 minutes.
- Top with green onions and a light dusting of Parmesan cheese. Enjoy your stuffed acorn squash.
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