Stuffed Acorn Squash

Stuffed Acorn Squash


WOW…This was Amazing! I am not a huge veggie fan.  I have said tha ttime and time again BUT I am learning and always trying new things.  Tonight I needed a Detox style recipe so I went searching.  I came across this recipe from Whole Foods.  I tweaked it and added a little flare to spice it up a bit.  I used the Creamy Garlic Dressing from the Ultimate Reset Cleanse as a topping.  I was not disappointed and we will certainly be adding this into our menu every now and then as a veggie side or a full meal.


Stuffed Acorn Squash



Clean Stuffed Acorn Squash


What you need: 


1 Kabocha squash (or Acorn Squash), cut in half with seeds removed
1/4 red onion, diced
1 cup zucchini, diced
1/2 cup bell pepper, diced
1 tablespoon extra virgin olive oil
2 teaspoons fresh rosemary, minced
Salt and pepper, to taste



What you do: 

Preheat the oven to 350F and line a baking sheet with parchment paper.  In a large mixing bowl, combine the diced onion, zucchini, bell pepper, olive oil and fresh rosemary, and season with salt and pepper to taste.  Arrange the squash halves cut-side-up on the baking sheet. If they are wobbly, you can slice the rounded bottoms off to give them a flat bottom to them stand up straight because you don’t want them to fall over with the filling inside! Bake for 1 Hour OR until the squash is fork-tender.  Drizzle about a Tbsp of Creamy Garlic Dressing over top then serve warm.

If you are short on time…Cut the Squash in half and remove the seeds. Stick it Skin side UP in a microwave safe dish and heat it in the microwave for about 7 minutes or until fork tender.  Then Stuff the squash with the filling and place the stuffed halves on a baking sheet lined with parchment paper.  Place the baking sheet in the in the oven and bake at 350F for about 20 minutes.  The Drizzle with the Dressing if desired and Serve!






No Comments