baked and stuffed acorn squash

baked and stuffed acorn squashwinter squash lovin’
Acorn squash is a cute little winter squash that is perfect to stuff with just about anything. They are good for roasting, baking, steaming, and sautéing but can also be microwaved. I had this little guy on my counter top for a couple of weeks and wanted to make sure I used it before it went bad. One thing I hate to do is waste food (it happens more often than I’d like). But this was the perfect amount, each half was a serving; I had one for lunch and then mashed the other half and had it for dinner.

1 acorn squash
dash of salt
stuffing of choice (I used cooked ground turkey)

1. Cut the acorn squash horizontally (although lengthwise would work as well) and scoop out the seeds and pulp.
2. Sprinkle each half with a dash of salt.
3. Pre-heat the oven to 350.
4. Place each half of the acorn squash cut side down on a pan with about ¼ of an inch of water (see the picture below) and bake for 30 minutes.
5. Once done cut the pointy end and the stem from each half so that it can stand on its own without rolling.
6. Stuff the acorn squash with anything you’ll like (some ideas are any type of rice pilaf, quinoa, meats, veggies, etc.). I added ground turkey to mines with a little bit of cheddar cheese and broiled it for about 10 minutes.

baking technique 
Most recipes you’ll find will have you put the acorn squash cut side up but I think using this technique to bake it provides the best results. This way the flesh of the acorn squash comes out nice and moist. You could always broil it afterwards if you wanted toasted edges (which is what I did).
acorn squah baking technique

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