Red Onion and Almond-Stuffed Winter Squash

"Stuffed squash may look elaborate, but it’s easy."
 
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Ready In:
1hr 15mins
Ingredients:
6
Serves:
4
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ingredients

  • 4 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 1/4 teaspoon ground ginger
  • salt & freshly ground black pepper
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directions

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

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RECIPE SUBMITTED BY

Hi all, I'm a single mom of 2, Renee 4, Dale 6. I love to cook. I am a neighbor of Dancer's, but I will not be reviewing her recipes, I do not have a computer right now, so she allows me to use hers. This site has saved me a few times. If anyone has a problem with that let her or me know and I will be gone.
 
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