Vegetable Stuffed Acorn Squash

4
Servings
15m
Prep Time
65m
Cook Time
1h 20m
Ready In


"A recipe passed along from a family member and another that has become a family favorite especially during the fall and winter months."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 350.

Step 2

Melt 1 tablespoon butter and brush on surfaces of squash, season with sprinkling of salt if disired.

Step 3

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.

Step 4

In skillet over medium heat melt remaining butter.

Step 5

Add remaining vegetables adding salt to taste, saute for 5 minutes stirring frequently.

Step 6

Spoon vegetables into squash halves, bake for 20 to 25 minutes or until squash and vegetables are tender.

Tips & Variations


No special items needed.

Related

Luvcookn

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 wonderful recipe! Made for Billboard Recipe Tag.

review by:
(10 Nov 2017)