Red Onion and Almond Stuffed Winter Squash

"This is a great winter vegetarian dish that will warm the palate. If you want truly vegetarian you will have to use non-hydrogenated margarine, however I think everyone can enjoy this wonderful dish."
 
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Ready In:
1hr 10mins
Ingredients:
6
Serves:
4
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ingredients

  • 4 small winter squash (carnival, acorn, golden acorn, delicata, or other)
  • 1 tablespoon margarine
  • 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

  • The squash may be baked in the oven or microwave.
  • If you are going to use the oven, preheat it to 375°F.
  • Cut the squash in half lengthwise and scoop out seeds.
  • Place the halves in a baking dish, cut side up with about 1/4 inch of water, and cover.
  • Bake until easily pierced with a knife, about 45 to 50 minutes.
  • If you microwave, do so until easily pierced with a knife, about 10 minutes.
  • When the squash is cool enough to handle, scoop out and discard the seeds.
  • Scoop out the pulp and transfer to a serving container.
  • Heat the margarine in a medium skillet. Add the onion and sauté over medium heat until golden.
  • Heat up a bit more margarine in a separate skillet and add the almonds. Sauté until they give off a toasty aroma.
  • Mash the squash until smooth.
  • Combine the onion with the squash pulp. Add the ginger, season with salt and pepper, and stir together. Stuff back into the squash shells.
  • Reheat in the microwave or oven just until heated through, top with toasted almonds, and serve.
  • *Note: You can add the almonds into the onions when cooking and mix into the pulp if desired instead of topping with almonds!

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RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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