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Recipes 

Stuffed Acorn Squash

Marc Coffey

Stuffed Acorn Squash

Ingredients

  • 3 tablespoons  olive oil

  • 2 acorn squash, medium sized

  • 1 1/2 pound ground chicken or ground turkey, beef or pork

  • 1 medium yellow onion, diced (3/4 cup)

  • 1 small red bell pepper, diced (1/2 cup)

  • 1 medium carrot, shredded (1/4 cup)

  • 2-3 cloves garlic, minced

  • 1 large egg

  • 1 1/4 teaspoon sea salt

  • 3/4 teaspoon freshly ground pepper

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme

  • 1 teaspoon dried parsley

  • 1/4 – 1/2 teaspoon red pepper flakes

Directions

  1. Preheat oven to 350 degrees.  Prepare a large roasting pan or baking dish by brushing 2 tablespoons oil on the bottom of the pan.

  2. Cut the squash in half and remove the seeds with a tablespoon. Place in the prepared pan. Take the ground chicken and place in a large mixing bowl.  Set aside.

  3. Heat a sauté over medium high heat.  Add 1 tablespoon of oil and once hot toss in the onion, pepper, and carrot.  Cook for 3 minutes then add in garlic and cook for another minute.  Remove from heat and let cool.

  4. In the bowl with the ground chicken, add in egg, salt, pepper, basil, thyme, parsley and red pepper flakes.  Then add in cooled vegetables.  Mix well with your hands without over mixing.

  5. Take the mixture and divide into the 4 acorn halves. Bake for 1 hour and enjoy!