Make Stuffed Acorn Squash

It's almost Thanksgiving, a time to spend time with family and friends. It's also a stressful time for the cooks in your house. The cooks will be the ones who'll stress over defrosting the turkey and just having enough appetizers for your guests.

Ingredients

  • 3 Acorn Squash (It would be best if the acorn squashes are 1 1/2 pounds each.)
  • 1/2 tablespoon salt
  • 1/4 tablespoon pepper

For the Stuffing:

  • 1 Tablespoon stick butter or margarine
  • 1 cup chopped onion
  • 1 1/2 Tablespoon finely chopped and peeled fresh ginger
  • 1 box (6 oz) long grain and wild rice pilaf mix with the seasoning packet
  • 2 1/3 cups chicken broth or water
  • 1 bell pepper, preferably yellow or red, diced
  • 1 cup frozen petite green peas, not thawed.

Steps

Baking the Squash

  1. Heat the oven to {{safesubst:#invoke:convert|convert}}. Lightly coat a shallow 13x9 inches baking dish with nonstick spray. Add 1/4 cup water to dish.
  2. Cut a thin slice off ends of squashes. Cut squashes in half crosswise; remember to scrape out the seeds with a spoon.
  3. Arrange in dish, and cut the sides up. Cover it tightly with some foil.
  4. Bake 45 minutes or until it's tender when you pierce it with something like a toothpick.

Making the Stuffing

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the onion; cook it about 3 to 4 minutes until it's soft before adding it in the butter.
  3. Add ginger, rice mix, and the seasoning packet, then the broth.
  4. Bring it to a boil, reduce the heat to a simmer, cover it tightly and cook for 15 minutes.
  5. Add bell pepper; cook the bell pepper 10 minutes longer.
  6. Stir in peas; cook just until the peas are hot.
  7. Remove from heat.
  8. Stuff the squash cavities.

Serving

  1. To serve, cut each squash half in half.

Tips

  • It's best to eat it when its hot.

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