This is the main content.
Stuffed Acorn Squash
Recipes
Stuffed Acorn Squash
6 servings
20 minutes total

Ingredients

  • 3 small acorn squash halves (about 3 lb)
  • 1 tablespoon canola oil
  • 8 oz tomato trinity (fresh diced tomatoes, onions, and bell peppers)
  • 1 lb seasoned ground chicken (or turkey sausage)
  • 2 cups chunky tomato pasta sauce
  • 1 (8.8-oz) package cooked brown rice
  • ⅓ cup raisins

Steps

    1. Place squash halves flesh-side up in large, microwave-safe dish; cover and microwave on HIGH 8–10 minutes or until fork-tender (in batches, if needed).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil, trinity mix, and ground chicken in pan; cook 4–5 minutes, stirring to crumble meat, or until chicken begins to brown.
    3. Add pasta sauce, rice, and raisins to pan; cook and stir 2–3 minutes or until mixture has thickened and chicken is 165°F. Place squash halves on platter; fill each with chicken mixture.
Other Preparation Methods
    • Bake: Cut 2 acorn squash halves into quarters. Combine ¼ cup canola oil, 2 tablespoons brown sugar, and 2 tablespoons balsamic vinegar; coat squash. Place on a foil-lined baking sheet; bake 30–40 minutes or until squash is tender.
    • Sauté: Cut 2 acorn squash halves into ½-inch-thick slices. Preheat large, nonstick sauté pan on medium 1–2 minutes. Melt 3 tablespoons butter in pan. Add squash and ½ cup apple cider; cook 4–5 minutes, stirring occasionally, or until squash is lightly browned and tender.

Amount per ⅙ recipe serving: Calories 350, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 60mg, Sodium 1050mg, Total Carb 52g, Fiber 9g, Sugars 13g, Protein 20g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 20%