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Stuffed Roasted Acorn Squash

Ingredients

  • 1 medium acorn squash 1 to 2 lbs.
  • 1 chopped salad kit I used the Chopped Chipotle & Cheddar Salad Kit by Dole
  • S & P

Instructions

  1. Preheat your oven to 350°F.
  2. Rinse the outside of the squash and pat it dry.
  3. Cut the squash in half lengthwise and scrape out all of the stringy pulp and seeds (discard them).
  4. Place squash (cut side up) in a baking dish.
  5. Sprinkle with salt and pepper.
  6. Roast squash uncovered for 40 to 60 minutes (until the flesh is fork tender) depending on the size of the squash.
  7. When the squash is about 10 minutes from being done empty the vegetable contents of the chopped salad kit into a medium sized non-stick skillet. (I don’t add any oil and there is usually enough water content in the vegetables to keep them from sticking.) Turn the heat to medium high.
  8. Sprinkle the vegetables with a little salt and pepper.
  9. Stir the vegetables periodically while they sauté for 5 to 10 minutes (until vegetables begin to get tender).
  10. Add the bag of crunchy chips included in the kit. Stir the chips into the vegetables.
  11. Remove the pan from the heat and add the cheese.
  12. While the cheese melts into the vegetables remove the squash from the oven.
  13. Plate the squash. Stir the melted cheese into the vegetables. Divide the vegetables in half and fill the cavities of each squash half with them.
  14. Divide the dressing packet in half and drizzle over the squash and vegetables. Now EAT!!!
  15. Makes 2 main dish servings.