November 4, 2013 by Mike Lamitola
Stuffed Acorn Squash
This recipe came out of a last minute need for a dinner idea and no time to run to the store. 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. In this case, the Acorn Squash, Onion, Garlic and Rainbow Chard. Black Beans are good anytime of year but during the cold months are a nice hearty addition to recipes like this. The addition of the Turmeric and Curry with the beans allow for easier digestion with the beans as well.
The Recipe: Serves 2. with leftover “Stuffing Mix”. To serve 4, just use 2 Acorn Squashes and everything else stays the same and no leftover “Stuffing”.
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
1/2 tsp. Turmeric
1/2 tsp. Curry Powder
1/2 tsp. Garam Masala
Directions – Turn on good music & Preheat oven to 350
Take Squash halves and Brush cut side with Olive Oil. Place cut side down on a lightly oiled baking sheet and bake for 45 minutes.
Go do something else for 25 minutes. 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. Add salt and pepper to Oil. When heated, add chopped onion and saute for about 3 minutes. Add garlic either chopped, minced or pressed. Add in beans, coconut milk and all spices and mix well. 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. 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).
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