I cannot figure out why nobody is buying the acorn squash at the supermarket. Is there some evil secret about them that I have yet to unveil? I’m enjoying the abundance of squash at this time of year. Autumn has to be good for something, right?
Stuffed Acorn Squash
Split the squash, pull out the seeds. Wash and reserve them for roasting. Rub the squash with garlic and salt. Put them on a pan upside down swimming in about an inch of water or so. Roast until they’re soft. Pull them out and stuff with the filling of your choice from below.
- Acorn squash
I have done a variety of fillings including combinations of these below. Any other ideas would be welcome in the comments below! 🙂
- Lentils, precooked and seasoned
- Brown rice, precooked and seasoned
- Stir fried veg
- Roasted seeds, idea below
After washing the seeds, don’t discard them! Coat them with seasonings of your choice. For ideas, look below. Roast them along with your squash and top your stuffed squash with them. It’s lovely!
- Soy sauce
- Olive oil
- Sweetener of your choice (Maple syrup works really well)
Stir fried veg and brown rice stuffed squash (Made by my hubby :))