Red Onion and Almond-Stuffed Winter Squash

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“Stuffed squash may look elaborate, but it’s easy.”
1hr 15mins

Ingredients Nutrition

  • 4 small carnival winter squash or 4 small acorn squash or 4 small golden acorn squash or 4 small delicata squash
  • 1 tablespoon non-hydrogenated margarine or 1 tablespoon butter
  • 1 large red onion, chopped
  • 14 cup finely chopped toasted almond
  • 12 teaspoon grated fresh ginger or 14 teaspoon ground ginger
  • salt & freshly ground black pepper


  1. If using an oven, preheat to 375.
  2. Cut the squashes in half lengthwise.
  3. Place halves in a baking dish, cut side up, with about 1/2 inch of water, and cover with foil.
  4. Bake until easily pierced with a knife but still holding their shape, 30 to 40 minutes, depending on size and type of squash used.
  5. Or microwave, using as a rule of thumb 4 to 7 minutes for each squash.
  6. Test occasionally to be sure they don’t get overcooked.
  7. When the squashes are cool enough to handle, scoop out and discard the seeds.
  8. Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of about 1/4 inch think all around.
  9. Heat the margarine or butter in a medium skillet.
  10. Add onion and saute over medium heat until golden.
  11. Add the almond and continue to saute until they give off a toasty aroma.
  12. Combine the onion mixture with the squash pulp.
  13. Add ginger, season with salt and pepper, and stir together.
  14. Stuff back in to the squash shells.
  15. Reheat in the microwave or oven, just until heated through, and serve.

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