Full of flavor, nutrition, and texture, this stuffed squash makes a perfectly elegant, yet simple dinner.
If you need new, you’ll find me over here pretending that it’s fall. Don’t get me wrong, I do love the summer, but I think it’s the combination of being 35 weeks pregnant and the crazy humidity that has me dreaming about crisp fall mornings and lazy, cozy nights in.
However, since falls isn’t here yet, I might as well cook like it is. Right, right 😉
Last night, I made Landon and I stuffed acorn squash for dinner. (Fun fact: 70% of this meal was from our garden! Just call me Mrs. Domestic 😉 )
I never did say patience was my strong suit, right?
- 1 medium to large acorn squash
- 1/2 pound ground turkey (if you want meat!)
- 1 large yellow summer squash
- 1 c. Fresh green beans
- 1 c. Cooked brown rice
- 2 c. Kale (or spinach)
- 1 tsp. Salt
- 1 tsp. Basil
- 1 tbsp. Pure maple syrup
- 1 tbsp. Olive oil
Preheat oven to 415.
Cut acorn squash in half (please be careful, don’t chop a finger off! and remove seeds.
Place squash face down in a 9 x 13 pan with 1/2 inch of water. Set pan in oven and cook for 45 min or until squash is fork tender.
Meanwhile, while waiting for squash to cook, brown meat in olive oil and add all veggies, spices, and maple syrup to the meat mixute. Sauté until veggies are soft. Add rice and cook until rice is heated all the way through.
Once veggies/meat/rice mixute is finished cooking, take squash out of oven and fill the center with 1/2-1 c. of the mixture (or enough to fill the center.)
Serve immediatley. Enjoy!
- Favorite seasonal food?
- Are you a squash lover?
- Do you have a garden, if so, what are you growing?!