Apple Stuffed Squash

Yesterday, I crawled out from under the huge pile of last week’s laundry and realized that I had no leftover turkey!  That just seems so strange.  I should be making turkey jambalaya, turkey soup, or turkey sandwiches this week.

I suppose it’s really good, though.  Usually by the time I’ve used up the left over turkey, I don’t care about seeing, smelling, or tasting another turkey until next Thanksgiving.

Because I ate about 7 different kinds of pie last week, and because I’m going on a bachelorette cruise in February (now only 2 months away!), I’ve decided to try and keep it light…at least during the Thanksgiving recovery period.  Yes, it’s bathing suit panic time, in the middle of winter.  😛

Thus, today for your viewing pleasure…stuffed acorn squash.

I’ve never cooked an acorn squash before, but they looked so pretty at the market I just had to get one.  I think I’m having a squash obsession this year, as I’ve put some kind of squash into every new thing I’ve tried lately.  Except the desert-y stuff.

Acorn squash is actually pretty awesome!  I did have a moment of “how the hell do you cut this thing?” at first, but it was a lot easier than I thought it would be.  I did sharpen the knife first, just in case.

Cut the squash in half and de-seed.  I felt like I was playing with tiny pumpkins!

Brush both halves lightly with olive oil, and bake at 350F, cut side down, for 30 minutes.

To make the stuffing, I used barley and brown rice, cooked to package directions…1 cup of each.  Add 1/2 cup cooked lentils, 1/2 cup chopped celery, 1/2 cup diced shallot, a couple of diced garlic cloves, 1/2 tsp grated ginger, 1/4 tsp ground cinnamon, 1/4 tsp ground coriander, 1/2 tsp chopped fresh mint, 1 cup unsweetened applesauce, and 1/2  cup chopped granny smith apple with the peel left on.

Guess I’m inadvertently advertising for smartWater today.  🙂

While the squash is baking, combine the stuffing ingredients in a medium bowl, and toss to combine.

If it’s not moist enough, add a bit more applesauce.  This stuffing recipe will fill 2 or 3 squash.  I only made 1 because I didn’t know if I’d like the acorn squash.  What was leftover will be going in the squash I picked up at the market yesterday, as I really really liked this.  I think the stuffing would be great in a zucchini too.

After 30 minutes, remove the squash from the oven, stuff the halves, and bake another 20-30 minutes. this could be a meal in itself, or could be a groovy side!

It makes a very pretty presentation.  And is ridiculously healthy and yumtastic!  I’m making more tonight.

The grilled cheese was for Rat Boy.  He currently eats like he has 2 hollow legs!

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6 Comments (+add yours?)

  1. The Queen
    Dec 03, 2011 @ 14:48:58

    This sounds delicious…. I think the only ingredient not in my pantry is the acorn squash. I do believe I will be at HEB soon to remedy that!

    Reply

  2. LC Aggie Sith
    Dec 03, 2011 @ 16:43:02

    The stuffing can stand alone, too! I need to get in the habit of buying squash and zucchini. My sis loves it, too.

    Reply

  3. The Queen
    Dec 06, 2011 @ 19:20:22

    Ok, the barley is cooked, the squash has been through its first baking, the rice is cooking, lentils are cooking and the other veggies/fruit + spices are cut and mixed. I can’t wait for supper tonight!

    Reply

  4. The Queen
    Dec 07, 2011 @ 13:01:17

    So…. it was a HUGE hit! I made too much stuffing so we tried it in and out of the squash. Both were very successful. The only change I made was replacing the spices with Chinese Five Spice Powder…. I’m lazy! and I used green onions instead of shallots because I had them and they needed to be used.
    Buttercup asked me to make the celery disappear next time so I will try carrots next time.
    Thanks for the idea. This will be a standard this winter!

    Reply

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