Stuffed Acorn Squash #WholeGrainsWeek

It is harvest season and the perfect time to enjoy the first winter squash varieties.  One of my favorite is acorn squash.  This delicious dish makes a hearty main course.  Perfect for the first day of our Whole Grains celebration.

September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great for making delicious food including appetizers, salads, breads, main courses and desserts.

Our #FestiveFoodies are celebrating the grains this month by sharing our favorite recipes showcasing them.  Radha of Magical Ingredients  is hosting this event. We are sharing 30 different recipes using whole grains all week long. Please join us in the celebration. Here are the recipes being shared today.....

• Italian Basil Fried Rice by Magical Ingredients
• Stuffed Acorn Squash by A Day in the Life on the Farm
• Healthy Whole Wheat Apple Banana Bread by Hezzi-D’s Books and Cooks
• Cherry Almond Multi Grain Cereal by That Recipe
• Beef with Barley Soup by The Spiffy Cookie
• Homemade Mexican Rice by Jen Around the World

This is an easy recipe that looks like it is complicated.  I am sharing my squash secret with you today.  Instead of  cutting each squash in half, I pierce it with a fork and cook it whole.  This can be done right in the microwave or in the oven, whichever method you prefer.  Once it is tender, cut it in half and remove the seeds. Now you can fill it with the stuffing and serve.  Dinner will still be on the table in a jiffy.

This is a wonderful one plate meal made even easier by using a package of Brown Rice and Quinoa mixture that is already cooked and ready to go.  Simply brown your meat and your whole grains and seasonings and fill the squash as soon as it comes out of the oven.

Entrees, One Plate Meals, Squash, Whole Grains, Beef

Entrees

American

Yield: 4 servings

Author: Wendy Klik

Stuffed Acorn Squash

It is harvest season and the perfect time to enjoy the first winter squash varieties. One of my favorite is acorn squash. This delicious dish makes a hearty main course.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 2 small acorn squash
• 1 t. olive oil
• 1 (8 oz) pkg.  pre-cooked Brown Rice Quinoa mixture
• 1 small red onion, diced
• 8 oz. lean ground beef
• salt and pepper, to taste
• 1 T. chili powder
• 1/2 c. greek yogurt or sour cream

Instructions

1. Pierce the squash all over with a fork.  Place onto a microwave safe plate and cook on high for about 15 minutes, check for tenderness and continue to cook in 5 minute increments until the squash is easily pierced with a fork.
2. Remove from oven and let cool slightly while you prepare the filling.
3. Heat the olive oil in a skillet over med high heat, add the onions and ground beef, season with salt and pepper and cook until beef is browned and crumbly and the onions are softned.  Stir in the rice mixture and chili powder.  Cook and stir until heated through.  Stir in the yogurt.
4. Cut the acorn squash in half and use a spoon to remove any seeds and stringy pulp, creating a well in the squash.  Fill each well with 1/4 of the stuffing and serve.

Notes:

Adapted from a recipe found in Eating Well.

Nutrition Facts

Calories

287.81

Fat (grams)

9.74

Sat. Fat (grams)

3.34

Carbs (grams)

29.32

Fiber (grams)

6.52

Net carbs

22.80

Sugar (grams)

2.07

Protein (grams)

22.29

Sodium (milligrams)

198.08

Cholesterol (grams)

53.62

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