Quinoa Stuffed Acorn Squash

Serve this quinoa stuffed squash as a vegetarian dish or side to any meat. Healthy quinoa, tart cranberries, mushrooms, green onions and crunchy pecans all finished with a sweet note from the balsamic glaze. 

Ingredients:

 1/4 cup quinoa

2 tbsps chopped pecans

2 tbsps dried cranberries

1 cup roughly chopped mushrooms

2 green onions, sliced separating green and white

1/2 cup vegetable or chicken broth

2 tbsps olive oil

salt and pepper to taste

1 tsp dry thyme

1 tsp dry parsley

balsamic glaze

To start, cut the squash in half from stem to blossom end and remove the seeds. Brush with 1 tbsp olive oil, salt and pepper. Place cut side down on a lined baking sheet and roast in a 350°F oven for 45-50 minutes or until tender. Reduce oven heat to 300°F. Bring broth to a boil and add the quinoa, cover and reduce heat to a simmer for 20 minutes. Meanwhile heat 1 tbsp olive oil to medium heat in a skillet. Add the white slices of green onion and the chopped mushrooms. Sauté 5-8 minutes. Add the cranberries, thyme, parsley and pecans. Once quinoa is cooked add to the skillet. Spoon into squash halves and bake in a 300°F oven for 10-15 minutes. When ready to serve drizzle with balsamic glaze and green slices of green onion. Serves 2

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Sausage Cauliflower Stuffed Pumpkin

We're smack dab in the middle of pumpkin season. Think beyond pie and pumpkin loaf and you'll find lots of ways to use this fiber and vitamin rich squash. Like stuffing it for an easy cosy seasonal meal. 

Ingredients:

1 medium pumpkin, about 3 lbs

olive oil

Stuffing:

1 tbsp olive oil

12 oz hot Italian sausage, remove casings

4 1/2 cups cauliflower florets

1 1/2 cups shredded jalapeño cheddar 

Pierce the skin of the pumpkin several times with a knife and microwave on high for 5-10 minutes. Then cut the pumpkin in half and clean out the seeds and strings using a grapefruit spoon and scissors or even an ice cream scoop works well. Brush the inside and cut edge with olive oil and sit cut side down on a parchment lined baking sheet. Bake at 400°F for 30 minutes. You'll know it's done when you can easily pierce it with a knife. While the pumpkin bakes prepare the stuffing. In a saucepan blanch the cauliflower florets for 4-5 minutes then drain. Heat olive oil in a skillet and cook the sausage meat, breaking it up as it cooks, for about 5 minutes. Remove any excess grease from the pan then add the cauliflower. Spoon the meat and cauliflower into the pumpkin halves and top with shredded cheese. Bake at 400°F for 10-15 minutes. Each half pumpkin serves 2 people with a side of potatoes or salad. Serves 4

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Lentil Stuffed Pepper Squash

Nutty lentils, sweet pineapple and tender, colourful pepper squash combine for a fiber rich vegetarian dinner.

Ingredients:

1 pepper squash

1 tsp olive oil

salt and pepper to taste

1/4 cup red lentils, rinse and drain

3/4 cup water

1/4-1/2 tsp curry powder

1/4 tsp garlic powder

1/4 cup pineapple juice, reserved from canned pineapple below

1/4 cup green peas

1 small onion, diced

2 canned pineapple rings, cut in chunks 

2 tsps butter or coconut oil

1/2 tsp fresh minced ginger

1/4 tsp red pepper flakes 

First cut the squash in half and clean out the seeds. I found using an ice cream scoop works well for this job. Brush the flesh with olive oil then add salt and pepper to taste. Lay cut side down on a lined baking sheet and roast in a 400°F oven for 30 minutes or until fork tender.

 

While the squash cooks microwave the lentils and water 8-10 minutes. Once cooked add the curry powder, garlic powder, pineapple juice and green peas. Set aside.

In a frying pan heat butter to high and add the onion and pineapple chunks to brown for 4 minutes, then toss and cook another 3 minutes. Remove from heat and add the ginger and red pepper flakes.

 

Fill the squash halves with the lentils/pea mixture and top with the onions and pineapple.

Bake in a 350°F oven for 30 minutes. 

(And yes, you can eat the skin too!)

Serves 2

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Sausage Stuffed Buttercup Squash

Creamy, tender and on the sweet side, this buttercup squash compliments the spicy sausage just right!

Ingredients:

1 buttercup squash

2 tbsps olive oil, divided

salt and pepper to taste

8 oz Italian sausage, casings removed

2 tsps minced garlic

2 or 3 green onions sliced, white and green divided

1/2 cup chopped walnuts

a handful of chopped spinach, kale or arugula

1/2 cup shredded mozzarella

1/2 cup shredded gruyère

fresh parsley to garnish

 

Cut the squash in half and clean out the seeds and strings. Brush the inside with 1 tbsp olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake at 400°F for 30-40 minutes or until fork tender.

In a skillet heat 1 tbsp olive oil to medium heat and cook the white slices of green onion for 1-2 minutes. Add the sausage and break up as it cooks for about 5 minutes on medium high. Then add the garlic for 1 minute.

When meat is cooked through add the walnuts, green slices of green onion and your choice of chopped greens. Cook another 1-2 minutes.

Once the squash is cool enough to handle scoop out the flesh leaving 1/4" on the peel. Add the squash to the skillet and mix together. 

Fill the squash shells then top with shredded cheese. Pop back into the 400°F oven for 4-5 minutes to melt the cheese.

Serve garnished with fresh parsley. Oh, and did I mention, the peel is tender and edible.

 

Serves 2

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Squash, Black Bean, Orzo and Sausage

Pumpkin, butternut, spaghetti or acorn squash are all readily available at this time of year, fiber rich and full of nutritional goodness! Try one or more in this wholesome dish.

Ingredients:

 2 cups cubed pumpkin, butternut squash or other hard squash

1 cup cherry tomatoes

2 tbsps olive oil

salt and pepper to taste

10 oz Italian sausage, cut in 1" pieces

1 cup orzo

1 1/2 cups canned black beans

2 cups chopped spinach

Toss squash with 2 tsps olive oil, salt and pepper. Roast on a lined baking sheet and 400°F for 15 minutes. Add any tender squash (I had slices of miniature spaghetti squash here) tossed with 1 tsp olive oil, salt and pepper. Toss the tomatoes with 1 tbsp olive oil and spread each vegetable out beside the previously roasted squash along with the slices of sausage and return the pan to the oven for 15 minutes.

Cook the orzo in 2 cups of water. Bring to a boil then simmer 10 minutes. Remove from heat, add the spinach and cover.

Once the vegetables and sausage are cooked add the black beans to the pan and place back in the oven for 5-10 minutes or until the beans are heated through. Then toss everything together.

Serve along side the orzo and spinach or stir the vegetables, sausage, orzo and spinach together to serve.

You may like it served at the table with parmesan cheese. 

Serves 4

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Grilled Acorn Squash

Acorn squash is labeled as a winter squash, but why should zucchini get all the summer love? Change it up with these barbecued squash slices.

Ingredients:

1 acorn squash

1-2 tbsps olive oil

salt and pepper to taste

a few drops of hot sauce and any seasonings you want like:

cumin, smoked paprika, oregano, basil, brown sugar, cinnamon

 

Wash, scoop out the seeds and slice the squash. Peel it if you like but there's no need as the skin is edible. Toss with oil and hot sauce, then seasonings and place on a 350°F grill. Cook 2 minutes on each side over direct heat, then move over to indirect heat and cover for 30-35 minutes. They are done when fork tender. 

Serves 2-3

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Honey Hasselback Butternut Squash

Slicing butternut squash hasselback style makes perfect little pockets for the honey thyme glaze to slide right into! Makes a great fall or winter side dish!

Ingredients:

2 lb butternut squash

2 tbsps olive oil

1/2 tsp salt

1/4 tsp pepper

2 tbsps butter, melted

1/4 cup honey

2 tsps fresh thyme leaves

1 small potato

1/4 cup water

 

Preheat oven to 425°F. 

Cut the squash lengthwise, scoop out the seeds and strings and peel it. Take the small potato and cut it in half. Cut any extra off so that the potato halves fit into each concave of the squash then set the potatoes aside for later. Brush the squash with olive oil and add salt and pepper. Place the two halves cut side down on a baking sheet and bake for 25-30 minutes. Remove and let cool long enough so they can be handled. Or you can prepare to this point a day before and refrigerate until needed.

Lay a squash half on a cutting board with chopsticks or wooden spoons on either side. Make 1/4" slices (1/8" if you can manage it) almost through. That's where the chopsticks come in to stop the cut from slicing right through. Carefully lift sliced squash using a wide spatula underneath and place it in a baking dish. Use a dish that will hold both halves snugly if you can. Now take a potato half and place it in the concave of the squash where the seeds used to be. This will help the squash retain it's shape. Repeat with the other half.

Add 1/4 cup water to the bottom of the dish. Combine the melted butter, honey and thyme leaves and spread over the squash and in between slices a bit too. Bake at 400°F for 45 minutes basting every 10 minutes. The butternut squash should be nice and tender. Remove the potato halves.

Serves 6

Adapted from: jocooks.com

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Parmesan Butternut Squash

Make it early to save time. Make it often because it's just that good! Roasted slices of sweet butternut squash with a crispy Panko, parmesan and garlic topping.

Ingredients:

1 medium sized butternut squash

1/4 cup butter

2 tsps minced garlic

1/4 cup Panko bread crumbs

1/3 cup parmesan cheese

1/4 tsp salt

1/8 tsp pepper

First cut the squash in half, remove the seeds and peel, then cut in 1/2 - 3/4" slices. Arrange in an oiled 13 X 9" baking dish.

In a small saucepan melt the butter on medium heat then add the garlic for 1-2 minutes and remove from heat.

In a small bowl mix the Panko, parmesan and 1 tbsp of the garlic butter together. 

Brush the remaining garlic butter on the squash, add salt and pepper, then sprinkle the bread crumb mixture on top.

Bake at 425°F for 30-40 minutes and broil 2-3 minutes more to give it a little golden finish.

Make ahead: This recipe can be assembled up to 24 hours early and then roasted when needed.

Adapted from: keyingredient.com

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Braised Cannellini Beans with Acorn Squash

No-nonsense nutrition with these creamy cannellini beans and roasted slices of nutty, acorn squash. This not-so-sweet squash is pretty easy to cut and peel but if you like leave the peel on, it's edible. And if you prefer a sweeter squash you can use butternut squash instead.

Ingredients:

Croutons:

1 cup cubed foccacia

1 tbsp olive oil

generous sprinkles of onion and garlic powders

pink Himalayan salt

Vinaigrette:

1/4 c + 1/4 c olive oil

6 or 7 garlic cloves

juice of 1/2 lemon

1 tbsp dijon

1 tbsp water

1 tsp sugar

salt and pepper

Squash:

1 acorn squash, peeled or not

1/2 red onion, sliced

2 or 3 crushed garlic cloves

1/4 cup olive oil

1 tsp ground cumin

1 tsp paprika

salt and pepper to taste

2 tbsps brown sugar

Cannellini:

28 oz can cannellini or white kidney beans, drained and rinsed

2 cups vegetable (or chicken) broth

1 tbsp olive oil

1 bay leaf

1 garlic clove

salt and pepper or Mrs Dash seasoning

Some mixed greens and parmesan cheese

There are a few steps in this recipe so we'll start with the vinaigrette. Put 1/4 cup olive oil and the garlic in a small saucepan and simmer on medium heat until the garlic are just golden, about 4-5 minutes. Remove from heat and pour into a blender. Add the lemon juice, dijon, water, sugar salt and pepper and blend until smooth, then add the remaining 1/4 cup olive oil. Pour into a jar and set aside.

Next up, the croutons. Pretty easy...mix the crouton ingredients together and spread on a baking sheet. Bake at 400°F for 7-8 minutes.

On to the squash. Acorn is relatively easy to cut and peel, so cut it in half, scoop out all the seeds and strings and peel if you choose to. Then cut into 1/2" slices. Toss with the onion, garlic, olive oil, cumin, paprika, salt and pepper. Spread on a lined baking sheet and bake at 400°F for 40-45 minutes, turning over halfway through the cooking time. Sprinkle brown sugar in the last 10 minutes.

And finally the beans...Once the beans are drained and rinsed pour them into a saucepan along with the broth, olive oil, bay leaf, garlic clove, salt and pepper and/or Mrs. Dash. Bring to a boil, then simmer for 20 minutes or until almost all the liquid is absorbed. Remove the bay leaf and garlic.

Plate the acorn squash and beans then toss the greens with some of the vinaigrette. Top with croutons and parmesan cheese and drizzle more vinaigrette over everything.

Serves 4

Adapted from: cherryonmysundae.com 

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Stuffed Butternut Squash

Mild and subtly sweet butternut squash is the perfect canvas for this savory, wholesome filling. Serve it paired up with your favourite protein for a healthy, flavour packed meal. 

Ingredients:

1 1/4 lb butternut squash

2 tsps tomato sauce

2 tsps minced garlic (or more if you like garlic!)

1/4 cup chopped kale

1/2 tsp Mrs. Dash original (and/or salt and pepper)

1/4 cup chicken broth

1/4 cup shredded cheddar cheese

black pepper

red pepper flakes

I used a small squash but if you are using a larger one just increase the rest of the ingredients accordingly.

Cut the squash in half lengthwise and remove the seeds. I used a grapefruit spoon to clean that out. Then scoop out some of the flesh using a melon baller, leaving about as much as the area where the seeds were removed on the skin. 

Place the halves on a baking sheet and spread 1 tsp tomato sauce in each. Then chop the scooped out squash, add the garlic and kale and spoon into the shells. Pour in the broth and sprinkle Mrs. Dash.

Top with shredded cheese, black pepper and a few red pepper flakes to taste.

Bake at 400°F for 40-50 minutes or until the butternut squash is tender.

These small ones can be served as is for a lovely dinner for two side, but if using a bigger squash they may be cut in half like this 🠋

Garlic Parm Spaghetti Squash

Low carbalicious! Spaghetti squash in a rich and creamy Alfredo type sauce. With no pasta and no heavy cream this is a lighter version of regular fettuccini Alfredo.

Ingredients:

1 medium spaghetti squash

1 small onion, diced

2 tsps minced garlic

1 tbsp olive oil (or bacon drippings)

1/2 cup frozen peas or edamame beans

1/4 cup butter

1/4 cup flour

3 cups milk

salt and pepper to taste

pinch of red pepper flakes

1/2 cup shredded parmesan cheese

12 or 14 cherry tomatoes, halved

Tah Dah! This here 🠋 is my very own spaghetti squash grown in my garden from a seed of a squash I bought last fall! Enough tooting my own horn, back to the recipe!

So, first you want to bake the squash. Cut it in half lengthwise and scoop out the seeds. (Clean them off and dry for planting next year if you have the space.) Place the halves cut side down on a baking sheet and add 1/4 cup water. Bake at 400°F for 45 minutes.  Then once cool enough to handle use a fork to shred the "spaghetti" from the shell leaving a little on the sides for stability as you will be filling them later.

But while the squash bakes you can prepare the rest of the dish. Heat 1 tbsp olive oil in a frying pan and brown the onion, then add the garlic and peas and remove from heat.

In a saucepan melt the butter and whisk in the flour. Pour the milk in and whisk together until smooth. Cook on medium heat until starting to thicken then add the parmesan, salt and pepper and red pepper flakes. 

NOTE: depending on the size of your squash you may end up with extra white sauce. Just refrigerate it for other uses.

Now take the shredded squash and the rest of the vegetables (except tomatoes) and mix them together in a large bowl with the white sauce. As I mentioned you may not need all the sauce. Just add enough so the dish is saucy not soupy.

Stuff the shells with the filling ...

and top with cherry tomato halves.

Bake at 350°F for 25-30 minutes and broil for another 2-3 minutes.

This can be served as a meal in itself for 2 or used as a side dish for 4.