Stuffed Acorn Squash
#5241 - 04/06/03 01:07 PM
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Karin
Reged: 02/11/03
Posts: 483
Loc: Southern California
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This looks great, I'm going to make it this evening, I'll let you know how it turns out. Ok, I made it and now I'm revising it to taste even better!
2 medium acorn squash
1 cup cooked brown rice
1 med apple peeled and finely chopped
¼ c thinly sliced celery
¼ c finely chopped onion
¼ c dark raisins
a few chopped walnuts (to taste)
1 TB butter flavored sprinkles (also some for sprinkling in the inside of the squash before adding rice mixture)
¾ tsp dried thyme
salt/pepper to taste
Cut each squash in half crosswise, and scoop out and discard seeds. Trim a small piece off the bottom of each squash half to allow it to sit upright. Sprinkle the inside of the squash with some of the butter flavored sprinkles.
Combine the remaining ingredients in a medium sized bowl and mix well. Divide the mixture among the squash shells.
Coat a large baking dish with nonstick cooking spray and arrange the stuffed shells in the dish. Add a little water to the pan to keep some steam inside. Cook tightly covered at 350° for 50 minutes to 1 hour or until the squash are tender. Serve hot
Edited by Karin (04/06/03 05:58 PM)
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This sounds like it would be really good too!! Has anyone else tried it?
Hubby does not like Squash so I will just have to bake one half one night and the other half the following night, I see no reason why that would not work.
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I bought a package of frozen acorn squash. Now I'm
sitting here with it wondering how I should cook it.
It says to warm it up--duh it's frozen,but what do
I put with it to give it some flavor or do I mix it
into something else?
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We like to add spices like cinnamon and nutmeg to ours -- and a little brown sugar.  Yummy
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Maybe some real maple syrup and cinnamon and/or nutmeg and a dab of butter substitue. UUmm.... I'm getting hungry now!!
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HEAVENLY SQUASH CASSEROLE
3 c. mashed acorn or butternut squash (you can substitute 2 pkgs. frozen squash, thawed)
1/2 c. white sugar
1/3 c. butter substitute, softened
2 tsp. vanilla, divided
equivalent of 2 egg (egg beaters or whites), well beaten
TOPPING:
1/2 c. brown sugar
1/4 c. butter substitute
1/3 c. flour
1/2 c. pecans, chopped fine
Combine squash, white sugar, butter and 1 teaspoon vanilla. Beat well the remaining 1 teaspoon vanilla and eggs. Combine all thoroughly. Place in a 1 1/2 quart casserole that has been spayed with cooking spry. Combine topping ingredients and mix well. Sprinkle over the squash. bake at 350 degrees 45 minutes. 6 to 8 servings.
**Note: I'm not sure if the amount of butter is too much, maybe Heather or someone can confirm if this would be ok?
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Hi! This sounds great, and I actually have a couple of recipes like this, but I'm wondering what you use as a 'butter substitute'. I'd love any suggestions! Thanks! Linda
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Quote:
for a butter replacement you'd want some type of non-hydrogenated plant oil, and Soy Garden or Spectrum Spread are the big winners in terms of taste. If there's a non-soy alternative that would be fine - what matters is that it's dairy free, and non-hydrogenated
Previous post from Heather
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