Stuffed Acorn Squash
This recipe came out of a last minute need for a dinner idea and no time to run to the store. ย So when you make it, feel free to use what you have based on what you think will taste good.
While based on items I had, it is very much based on eating seasonally which is usually what I have on hand for fresh Vegetables. ย In this case, the Acorn Squash, Onion, Garlic and Rainbow Chard. ย Black Beans are good anytime of year but during the cold months are a nice hearty addition to recipes like this. ย The addition of the Turmeric and Curry with the beans allow for easier digestion with the beans as well.
The Recipe: ย Serves 2. ย with leftover “Stuffing Mix”. ย To serve 4, just use 2 Acorn Squashes and everything else stays the same and no leftover “Stuffing”. ย ๐
Ingredients:
One Acorn Squash – Washed, (these skins are edible!), cut in half & scoop out seeds
1 bunch of Rainbow or Swiss Chard
1 Onion- chopped
4 cloves garlic
1-15 oz can of Black Beans – (use BPA free cans, such as “Eden” brand)
1-5.5 oz can of Coconut Milk
Olive Oil
1/2 tsp. Turmeric
1/2 tsp. Curry Powder
1/2 tsp. Garam Masala
Salt/Pepper
Directions – Turn on good music & Preheat oven to 350
Take Squash halves and Brush cut side with Olive Oil. ย Place cut side down on a lightly oiled baking sheet and bake for 45 minutes.
Go do something else for 25 minutes. ย Dance, Juggle, drink water, read, etc.
With about 20 minutes left on the squash, proceed to the Stove:
On the stove, heat a few tablespoons of Olive Oil in a pan. ย Add salt and pepper to Oil. ย When heated, add chopped onion and saute for about 3 minutes. ย Add garlic either chopped, minced or pressed. ย Add in beans, coconut milk and all spices and mix well. ย Cook on medium heat for 5 minutes then let simmer on low until Acorn Squash is ready.
Take out squash and mix all the insides up with a fork. ย Spoon out “stuffing” mixture into each half until full (you’ll likely have leftover mixture for some other time, put it in a glass lock container).
Enjoy!