Ultimate Stuffed Acorn Squash, Native American
Recipe: #18729
April 30, 2015
Categories: Native American, Thanksgiving, Gluten-Free Vegan, Vegetarian, more
"Can make this ahead"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (705.8 g)
- Calories 719.4
- Total Fat - 22.7 g
- Saturated Fat - 9 g
- Cholesterol - 97.4 mg
- Sodium - 646 mg
- Total Carbohydrate - 102 g
- Dietary Fiber - 18.4 g
- Sugars - 20.2 g
- Protein - 29.7 g
- Calcium - 312.9 mg
- Iron - 6.5 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Combine oil and 2 tsp. minced garlic in small bowl.
Step 3
Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander and cumin
Step 4
Season with salt and pepper, if desired, and place on large baking sheet.
Step 5
Whisk cumin , coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne in medium bowl. Set aside.
Step 6
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then creamed corn, remaining 1 cup corn kernels, cream cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture, then fold in black beans, poblano chile, and green onions.
Step 7
Divide filling among squash halves. Sprinkle each squash with extra Cheddar
Step 8
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
Tips
No special items needed.
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