Ultimate Stuffed Acorn Squash

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Ultimate Stuffed Acorn Squash might be a recipe you should try. This main course has 450 calories, 17g of protein, and 15g of fat per serving. For $2.01 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 8. 8 people found this recipe to be delicious and satisfying. A mixture of cooked black beans, baking soda, ground coriander, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It is brought to you by Culinary Covers. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is super. Ultimate Stuffed Acorn Squash, Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, and Stuffed Acorn Squash are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 90 minutes

 

Ingredients:

1/2 teaspoon ancho chile powder, plus more for sprinkling squash

1/2 teaspoon baking soda

1 cup lowfat buttermilk

1/8 teaspoon cayenne pepper, optional

3 ounces extra-sharp Cheddar cheese, grated

1 1/2 cups cooked black beans

2 large eggs

3 cups fresh or frozen corn, thawed and divided

4 cloves garlic, minced, divided

1/2 teaspoon ground coriander, plus more for sprinkling squash

4 small acorn or kabocha squash, halved and seeded

3 ounces nonfat Greek yogurt

4 tablespoons olive oil

1 large poblano chile, diced

1/2 teaspoon salt

8 scallions, white and green parts thinly sliced

1 teaspoon sugar

2/3 cup yellow cornmeal

Equipment:

oven

bowl

baking sheet

food processor

whisk

spatula

Cooking instruction summary:

1. Preheat oven to 350. Combine oil and 2 teaspoons of minced garlic in a small bowl. Brush the squash halves with the garlic-infused oil and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper. Place on large parchment-lined baking sheet.2. Pulse 2 cups of the corn in a food processor until finely chopped and milky. Set aside.3. Whisk 1/2 teaspoon each of coriander and ancho chile powder into cornmeal, along with the sugar, baking soda, salt and cayenne in a medium bowl. Set aside.4. In a separate bowl, whisk together the buttermilk and eggs. Whisk in the olive oil, pureed corn, remaining 1 cup of corn, Greek yogurt, cheddar, and remaining 2 garlic. Fold in the cornmeal mixture with a spatula, then fold in the black beans, poblano, and scallions.5. Divide the filling among the squash halves.6. Bake the squash halves for 30-45 minutes (or more), until squash are tender and the filling is set.

 

Step by step:


1. Preheat oven to 35

2. Combine oil and 2 teaspoons of minced garlic in a small bowl.

3. Brush the squash halves with the garlic-infused oil and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper.

4. Place on large parchment-lined baking sheet.

5. Pulse 2 cups of the corn in a food processor until finely chopped and milky. Set aside.

6. Whisk 1/2 teaspoon each of coriander and ancho chile powder into cornmeal, along with the sugar, baking soda, salt and cayenne in a medium bowl. Set aside.

7. In a separate bowl, whisk together the buttermilk and eggs.

8. Whisk in the olive oil, pureed corn, remaining 1 cup of corn, Greek yogurt, cheddar, and remaining 2 garlic. Fold in the cornmeal mixture with a spatula, then fold in the black beans, poblano, and scallions.

9. Divide the filling among the squash halves.

10. Bake the squash halves for 30-45 minutes (or more), until squash are tender and the filling is set.


Nutrition Information:

Quickview
453k Calories
17g Protein
15g Total Fat
71g Carbs
43% Health Score
Limit These
Calories
453k
23%

Fat
15g
23%

  Saturated Fat
4g
29%

Carbohydrates
71g
24%

  Sugar
16g
19%

Cholesterol
61mg
21%

Sodium
364mg
16%

Get Enough Of These
Protein
17g
34%

Vitamin A
6724IU
135%

Vitamin C
78mg
95%

Potassium
2041mg
58%

Manganese
1mg
57%

Folate
203µg
51%

Fiber
12g
51%

Vitamin B6
0.97mg
49%

Phosphorus
357mg
36%

Vitamin K
36µg
35%

Magnesium
133mg
34%

Vitamin B2
0.54mg
32%

Calcium
281mg
28%

Iron
4mg
26%

Vitamin B1
0.38mg
26%

Copper
0.5mg
25%

Vitamin B3
3mg
20%

Zinc
2mg
18%

Vitamin B5
1mg
18%

Selenium
11µg
16%

Vitamin E
2mg
13%

Vitamin B12
0.42µg
7%

Vitamin D
0.7µg
5%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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