I take care not to cut too far as to get into the hollow part of the squash. Then, I flip the squash around and cut off just the stem portion to create another flat surface, which helps the squash to sit evenly on a plate once prepared. I take a large, sharp knife, and cut just enough of that pointy tip off to create a more flat bottom. I hold the squash horizontally on a cutting board so that the stem end is on my left, and the slightly pointy end is on my right. It's such a warming and satisfying pick for a cold and cozy late fall or winter dinner! My Stuffed Acorn Squash Recipeīecause acorn squash can be a bit hard to cut through, it can seem a little intimidating to work with, but I have a couple of tips on how I prefer to cut it before I roast and stuff it with my mouthwatering filling. My stuffed acorn squash recipe includes a healthy mixture of lean ground beef seasoned with cumin, a sprinkle of cinnamon and cayenne for kick, plus a kiss of orange zest, along with black beans, juicy cherry tomatoes, a sprinkle of pumpkins seeds and a little sharp white cheddar. One of my favorite ways to enjoy acorn squash is to cut it open and hollow it out, then roast it and stuff it with a zesty filling with lots of flavorful spices-very hearty and satisfying! While we often think of acorn squash as an autumn staple, it's actually typically available in our markets year-round, and makes for a truly healthy dinner option anytime when paired with a few other creative ingredients. My zesty stuffed acorn squash recipe is a favorite in our household, filled with wholesome brown rice, lean ground beef seasoned with warming spices, cherry tomatoes, black beans, pumpkin seeds, plus a sprinkle of sharp white cheddar!Īcorn Squash Stuffed With Zesty Ingredients Stuffed acorn squash is a deliciously nutritious meal that's cozy to enjoy in late fall and winter.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |