Red Onion and Almond Stuffed Winter Squash

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“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.”
1hr 10mins

Ingredients Nutrition

  • 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 14 teaspoon ground ginger
  • salt & freshly ground black pepper


  1. The squash may be baked in the oven or microwave.
  2. If you are going to use the oven, preheat it to 375°F.
  3. Cut the squash in half lengthwise and scoop out seeds.
  4. Place the halves in a baking dish, cut side up with about 1/4 inch of water, and cover.
  5. Bake until easily pierced with a knife, about 45 to 50 minutes.
  6. If you microwave, do so until easily pierced with a knife, about 10 minutes.
  7. When the squash is cool enough to handle, scoop out and discard the seeds.
  8. Scoop out the pulp and transfer to a serving container.
  9. Heat the margarine in a medium skillet. Add the onion and sauté over medium heat until golden.
  10. Heat up a bit more margarine in a separate skillet and add the almonds. Sauté until they give off a toasty aroma.
  11. Mash the squash until smooth.
  12. Combine the onion with the squash pulp. Add the ginger, season with salt and pepper, and stir together. Stuff back into the squash shells.
  13. Reheat in the microwave or oven just until heated through, top with toasted almonds, and serve.
  14. *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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