Created by: Gerry
Created on October 3, 2017
Categories: Dinner, Side Dishes, Dairy, Vegetables, Squash, Budget-Friendly, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, High Fiber, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy (more)
Vegetable Stuffed Acorn Squash
"A recipe passed along from a family member and another that has become a family favorite especially during the fall and winter months."
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Prep Time: 15mPT15M
Cook Time: 65mPT65M
We loved that this is an all veggie dish! Served it as a main with a salad. The only thing that I will do next time is add some herbs and pepper. I used a Delicata squash and it was the perfect vessel for the veggies! Thank you Gerry for another.... Read more
- 4 pounds squash (2 small acorn squash, halved and seeded)
- 4 tablespoons butter, divided
- 1/2 cup diced yellow onions
- 1/2 cup carrots, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup zucchini, thinly sliced
- 1/2 cup mushrooms, thickly sliced
- 1 clove garlic, minced
- 1/8 teaspoon sea salt (or to taste)
What You Will Need
No special items needed.
Preheat oven to 350.
Melt 1 tablespoon butter and brush on surfaces of squash, season with sprinkling of salt if disired.
Place on a large baking dish cut side up do not crowd, add enough water to cover bottom of the pan and bake 30 minutes.
In skillet over medium heat melt remaining butter.
Add remaining vegetables adding salt to taste, saute for 5 minutes stirring frequently.
Spoon vegetables into squash halves, bake for 20 to 25 minutes or until squash and vegetables are tender.
- Serving Size: 1 (556.1 g)
- Calories 274.3
- Total Fat - 13.2 g
- Saturated Fat - 7.6 g
- Cholesterol - 42.1 mg
- Sodium - 392.7 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 5.4 g
- Sugars - 18.1 g
- Protein - 8 g
- Calcium - 128.2 mg
- Iron - 1.9 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.2 mg