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Stuffed Acorn Squash Recipe

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This recipe for Stuffed Acorn Squash is from The Great Ginther Get-Together 2018 Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. Olive Oil
1 medium Onion, chopped
2 medium Carrots, chopped
1 can Cannelloni Beans
3/4 cup Vegetable Broth
1/4 tsp. Salt
1/4 tsp. Ground Pepper
3 tsp. fresh Sage
2 small Acorn Squashes

Optional: Grated Parmesan Cheese
Directions:
Directions:
Preheat oven to 400 degrees.

In a nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add onion and carrots; cook for 10 minutes or until vegetables are tender and golden, stirring occasionally. Add beans, vegetable broth, salt, pepper, and 2 tsp. chopped sage. Cook for a few minutes, cover skillet, and keep warm.

Cut each squash in half and remove seeds. Place squash halves on a baking sheet with the cut side up and drizzle/rub a small amount of olive oil on each. Season with salt and pepper. Bake for 50-60 minutes or until fork tender. Remove from oven.

Place squash halves, cut side up on a platter. Fill each half with 1/4 of bean mixture. Sprinkle with remaining 1 tsp. of chopped sage and parmesan cheese (optional). Serve.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1-1/2 hours

 

 

 

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