Confetti Stuffed Acorn Squash
This recipe would work well with any small winter squash, including butternut and kabocha.
Servings 2 servings
Ingredients
- 1 acorn squash
- olive oil or nonstick spray
- chopped vegetables greens, herbs*
- Your favorite light salad dressing or olive oil and lemon juice
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with foil or parchment paper (optional, for ease of clean-up).
- Slice the acorn squash in half and scoop out the seeds from each half. Rub or spray cut halves with oil. Place each half cut side down on the baking sheet, and roast for 30 minutes. Check for doneness by inserting a knife into the outer shell - it should pierce easily. If not, continue roasting for another 10 minutes. Remove from oven, flip the halves over and let cool for 10 minutes.
- While the squash roasts, prepare your vegetables. Chop or slice into fork-friendly pieces, and toss with your favorite dressing.
- When the squash is handle-able, place on a plate (or in a bowl). Fill the center with your vegetable mix. Serve with a sturdy spoon or fork to scrap down the sides of the squash with each bite.
Notes
*I use the following for the photos in this post: corn, chopped red bell peppers, green onions, baby spinach, cilantro, red cabbage, and leftover roasted beets.
** I also had some leftover guacamole, which I used to make a vinaigrette by whisking it with a little apple cider vinegar and olive oil - delicious dressing for this dish!
** I also had some leftover guacamole, which I used to make a vinaigrette by whisking it with a little apple cider vinegar and olive oil - delicious dressing for this dish!