Stuffed Acorn Squash
I originally found this recipe while reading Dr Joel Fuhrman’s book Eat to Live. The book was interesting enough but this recipe by far was the best thing I got out of it. I don’t actually remember the original recipe, so this is my own rendition of it. I’m not sure at this point what the specific ingredients were but I like my version quite well.
This would make an excellent main course for a Thanksgiving dinner. I like that it’s served in perfect single sized servings! The acorn squash with nuts, pineapple and cranberry will make any plate look festive. I also enjoy taking leftovers to work. It makes a great lunch and people always comment on it.
2 acorn squash
1 can crushed pineapple drained
1/2 cup both cranberries and chopped walnuts
4 tablespoons of chopped dried apricots
A small amount of butter or vegan spread for each half
Cinnamon, nutmeg, cardamom to taste
Gently prick each acorn squash in 2-3 spots and microwave them for 4 minutes to soften
Cut them in half and scoop out seeds, place face down in a baking dish with 1/2 inch of water and bake at 350 for 30 minutes
While that is baking mix together the rest of the ingredients and let them sit
After baking the squash, remove from oven, drain the water, turn over the squash
Rub a little butter or spread on each piece and then add 1/4 of the stuffing to each half
Top with a little additional cinnamon and return to the oven for 20 more minutes