Wednesday, October 5, 2011
Stuffed Acorn Squash
My appreciation of autumn comfort food continues with a dinner I made recently: stuffed acorn squash. I found the inspiration for stuffed acorn squash here, but make some adjustments for our own dinner. Here is what you will need to make the recipe:
1 acorn squash (this was plenty split between John and me)
1 yellow squash, cubed
about 1/2 pound ground turkey, browned and seasoned with your favorite herbs
2 carrots, shredded
1/2 cup white rice (I had planned on using wild rice, but I didn't cook it right so I used some leftover Chinese food instead!)
1 slice of bacon, cooked and crumbled
and bread crumbs
Grease a pan, cut the squash in half, scoop the seeds out, and bake face down until tender (about 45 minutes at 350 degrees, but I think we have a "cold oven").
Meanwhile, brown and season the turkey. Once the turkey is browned, combine all the ingredients in the pan and saute for about 15 minutes, until the yellow squash and carrots are tender.
Once the acorn squash is tender, pull it out and stuff it. Add the bread crumbs on top and bake for another 10-15 minutes. Easy peasy! John and I both cleaned our plates.