Ingredients: |
Ingredients: 4 seeded acorn squash halves, (about 9 oz each)
1 Tbsp plus 1 tsp olive oil
1.2 c chopped scallions
2 cloves garlic, minced
1 1/2 cups low sodium chicken broth
1 c diced zucchini
1.2 cut diced red bell pepper
2 tsp Dijon mustard
1 tsp tried thyme
1/4 tsp freshly ground black pepper
1/8 tsp red pepper flakes
1 bay leaf
4 oz cooked turkey, diced
3/4 oz Parmesan cheese, grated
3/4 oz Swiss cheese, shredded
Parsley for garnish (optional)
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Directions: |
Directions:1. Preheat the oven to 400º F. Place the acorn squash halves cut-side up on a baking pan and bake for about 25 minutes or until firm-tender.
** I put them in the microwave covered with a wee bit of water on high for about 8 minutes.
2. Meanwhile, in a large nonstick skillet over medium-high heat, warm all of the oil until hot but not smoking. Add the scallions and garlic, and cook, stirring, until the scallions begin to brown, 3 to 5 minutes.
3. Add 1/4 cup of the chicken broth, the zucchini, and bell pepper and cook, stirring, until the broth has almost completely evaporated, 3 to 5 minutes. Sprinkle on the flour and cook, stirring, until the flour is no longer visible, about 30 seconds. Add the remaining 1 1/4 cups chicken broth, the mustard, thyme, black pepper, red pepper flakes and bay leaf. Bring to a boil and cook stirring, until slightly thickened. Stir in the turkey and set aside.
4. Preheat the broiler. When the squash halves are cool enough to handle, scoop out as much flesh as possible, leaving a shell at least 1/4 inch thick. Coarsely mash about 1/2 cup of the squash and chop the rest. Stir the chopped and mashed squash into the turkey mixture. Remove and discard the bay leaf.
5. Return the acorn squash shells to the baking pan. Dividing evenly, spoon the stew into the squash shells and sprinkle each with the Parmesan and Swiss cheeses. Broil 4 inches from the heat until the cheese is melted and bubbly, 1 to 2 minutes. Serve garnished with parsley if desired. |
This recipe for Acorn Squash Stew is from