Leftover Stuffed Acorn Squash
Ingredients
1 acorn squash
1 Tablespoon olive/avocado oil
¼ teaspoon pink Himalayan/sea salt
2 Tablespoons chicken/vegetable broth (or more as needed)
2-3 cups leftovers (depending on size of squash – see suggestions below)
Leftover Ingredient Suggestions:
1- 2 cups Protein: turkey, chicken, sausage, vegetarian protein
1 – 2 cups Vegetable: broccoli, cauliflower, Brussels sprouts, mushrooms, etc.
½ cup Grain: rice, potato, stuffing, quinoa
Optional Add-ins: Cranberries, apples, pumpkin seeds, chopped nuts
Optional Topping: Parmesan Cheese
Instructions
- Preheat oven to 400F.
- Carefully cut acorn squash in half. Scoop out seeds and strands. Brush inside of squash halves with olive/avocado oil and sprinkle with salt. Roast on parchment-lined baking sheet in preheated oven for about 45 – 60 minutes, or until fork is easily inserted.
- While squash is cooking, heat broth and desired stuffing ingredients in a pan, adding additional spices if needed. Set Aside.
- Stuff roasted squash halves with leftovers. Top with cheese, if desired.
- Roast for another 10-15 minutes or until stuffing is hot.
- Remove pan from oven, carefully transfer acorn halves to plates, and enjoy!
Notes
Serves 2.
Per serving :
Calories: 398
Total Fat: 12g
Total Carbohydrate: 60g
Dietary Fiber: 7g
Sugar: 16g
Protein: 17g
Ingredients Highlights
Acorn squash has a hard, green shell on the outside but is filled with a vibrant, orange flesh that’s rich in antioxidants like vitamin C and A. It’s also packed with both soluble and insoluble fiber that supports digestion and bowel health.
Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date. When it comes to olive oil, “Extra Virgin” is the highest quality you can get. It comes from the first pressing of the olives with no chemicals used to extract the oil.
Squash – like carrots, squash are another fantastic source of vitamin A and beta-carotene, an extremely important nutrient for eye and vision health.
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