Herbed, Stuffed Acorn Squash Cups
Fuel Your Day With This Easy One-Dish Meal
The fiber, complex carbohydrates, vitamins and minerals in this dish will give you long-term energy for even the longest day. And whether you like sweet or salty, it’s got your number. It takes just a few minutes to prepare and if you only eat one half, the other reheats really well and makes for another meal.
Acorn squash are available in stores now but they will be abundant in your local farms this fall! corn squash is a good source of folate, fiber, magnesium, manganese, vitamin C, B vitamins, potassium and about 5% of your daily protein!
Black beans are also a good source of fiber and folate as well as protein. And the veggies that go in it- well, we all know veggies are good for us. This meal provides your vegetable requirement for the day.
And it’s a cute little personal dish to serve at dinner parties. Dress it up with crushed pistachios or sautéed sage leaves- YUM!
Roasted Acorn Squash:
Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
Filling:
(for every 4 Acorn Squash)
- 4 tsp olive oil
- 1 tsp sea salt
- 1 tsp finely ground black pepper
- 3 springs of rosemary, finely chopped
- 4 springs thyme, finely chopped
- 3 celery stalks
- 1 large parsnip or 2 sm/med carrots
- one small bulb fennel, chopped
- 4 cloves garlic (What? I’m Italian.)
- 1 can black beans
- 1 small can fire roasted tomatoes
Saute onion, celery, parsnips, fennel and garlic until tender. Once tender, add garlic and sauce another 2 minutes. Add black beans and toss with herbs, fire roasted tomatoes and seeds (optional), and stuff the cooked squash halves. Sprinkle with parmesan.
Preheat broiler. Place the squash under broiler for about 3 minutes, until golden. Serve warm.
Bon Appetit!
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