Wholly Healthy Momma

A site meant to share healthy versions of delicious food so that more people can enjoy living a healthier lifestyle!

Stuffed Acorn Squash

on August 25, 2015

This recipe was somewhat of a mistake.  I went to the store to get the ingredients for a summer squash recipe and got acorn squash instead.  When I went to make it I had the wrong ingredients.  After returning from the store for the correct ingredients I didn’t know what to do with the acorn squash… so I decided to stuff the acorn squash with the summer squash and see what happened.  My husband and I both loved it!  Now, at the request of my baby sister, I share it with the world.

 

 

Stuffed acorn squash with sausage

Stuffed acorn squash with sausage

Stuffed Acorn Squash

2 acorn squash

2 yellow squash

2 cups chicken broth

1 clove minced garlic

1 tbsp butter

1/4 cup pecans

3/4 cup Italian blend cheese

1/4 cup Parmesan cheese

 

Directions:

  1. Cut the acorn squash in half and remove the seeds and guts, place in a baking pan and fill each cavity with chicken broth.  Bake at 350 degrees for about an hour (until fork tender).
  2.  Julienne the summer squash.  Melt butter in a pan and saute with garlic and pecans.
  3. Mix the summer squash mixture and cheeses together.
  4. Remove the acorn squash from the oven pour about half of the chicken broth over the squash and cheese mixture, discard the remaining juice.  Mix until combined and scoop the mixture into the empty cavities of the acorn squash.
  5. Return the squash to the oven and bake and additional 10-15 minutes until cheese is melted.

optional – add some cooked sausage or bacon for a different flavor.

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