Acorn squash (Cucurbita Pepo) is low in calories, fats and carbs, since it contains no simple sugars; it is high in fiber and digests easily. A single servings contains vitamins A, C and B6; also thiamin, folate, pantothenic acid, manganese, magnesium and potassium. The squash itself can be cooked by baking, steaming or microwaving; it can be eaten right out of its shell or stuffed, pureed for soup, added to mashed potatoes, or frozen for later use. If you were thinking that butternut squash was the only versatile one, aren't you surprised now?
Like butternut squash, one of the typical ways to make acorn squash is by baking it in the oven and then coating the flesh with a butter and brown sugar mixture. As a reader of this food blog, you know by now that I do not do the typical. Oh, I did bake it in the oven, but then stuffed it where it could be eaten as a meal in itself, or as a side dish. Vegetarians would be happy with this dish, and while I add Romano cheese to it, it would be there choice depending on how strict a regime they follow.
Baked Stuffed Acorn Squash
2 large or 3 small acorn squash
2 Tbsp plus 4 tsps olive oil
¼ each diced onion and red bell pepper
1 Tbsp minced garlic 4 cups wilted and chopped spinach, kale or broccoli rabe leaves, stems removed
¼ tsp salt
1 tsp Italian seasoning mix
4 tsps shredded Romano cheese
Preheat oven to 350F; line a baking sheet with aluminum foil.
Serves 4-6 depending on size used.