Stuffed Acorn Squash

I was so excited to make dinner last night using the amazing produce from my J.R. Organics CSA box I picked up Tuesday.

I decided to make risotto stuffed acorn squash from my CSA box. For salad I used the red leaf lettuce, romaine and arugula to make a spring mix salad with roasted beets and toasted pine nuts, and for a side I used the broccoli with more of the toasted pine nuts. It was a delicious dinner and great leftovers for lunch today!

There are tons of other grains you could stuff the acorn squash with: quinoa, wild rice, brown rice, millet… really whatever you prefer!

To cook the acorn squash: pre-heat oven to 400 degrees. Cut squash in half, spoon out the seeds, drizzle with olive oil and place face side down on a baking sheet lined in parchment paper. Dice 3-5 beets and toss in 2 TBSP olive oil with 2 garlic cloves minced. Cut a piece of tin foil and roll edges up to make a little boat. Place the tin foil boat with beets in it next to the acorn squash on the baking sheet. Bake for 30-45min, until beets and squash start to brown on edges.

 

currygirlskitchen

Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

1 Comment

  1. Curry Girls Kitchen – Megs Meal Planning on January 18, 2015 at 12:51 PM

    […] Stuffed acorn squash with roasted veggies, rice pilaf and savory cashew cream, and mixed greens […]

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