Cleaning out the Fridge Stuffed Acorn Squash

Like many of us I got really busy the other day.  I did not plan dinner and did not have time to run to the store.  


I got some ingredients together that I had on hand and made this stuffed acorn squash.  It was so delicious, I have decided that I will recreate this dish for my Thanksgiving Main Dish.  The stuffing is also good served as a side dish as pilaf.  




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1/2 cup cooked quinoa. teff, amaranth (from the freezer)
1/2 cup cooked millet (from the freezer)
1 cup of cooked lentils (from the freezer)
1 stalk of celery, chopped
1 carrot, chopped
1 jalapeno, chopped
1/2 cup kale, chopped
1/4 cup parsley, chopped
1/8 cup glazed walnuts with maple, salt, and cayenne, chopped
1 small apple, chopped
1/8 c raisins, chopped
1 t dried tarragon
1 Medium Acorn Squash
Maple Syrup
Veggie Stock




1.  Cut the squash in half, discard seeds and scrape clean with a spoon.
2.  Use a bit of maple syrup and drizzle it on the cut side of the squash.  Put squash in a pan and add 1/2 ” of water to the bottom of the pan.  Cover with foil and roast in oven at 350 degrees for approximately 45 minutes to 1 hour.  Until flesh is tender.
3.  Add onion, garlic, celery, carrot, onion to a skillet and add a bit of veggie stock and steam until tender.  Add lentils, grains,  apple, kale, walnuts, raisins, tarragon and cook approximately 5 minutes adding additional stock if necessary.  Add kale and parsley salt and pepper to taste.  
4.  Stuff grain mixture into the acorn squash and serve immediately.  Or let everything cool down and stuff and refrigerate for later.  Simply pop stuffed squash into the oven to heat through.



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