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How To make Curried Stuffed Acorn Squash
3 Acorn squash (about 1 pound
-each) 1 c Apple juice
1 cn (14-1/2 ounces) Swansons
- Beef Broth 1/3 c Sliced celery
1/4 c Chutney
2 tb Butter or margarine
2 ts Curry powder
1 pk (7 ounces) Pepperidge
-Farms Herb Seasoned -Cube Stuffing 2/3 c Chopped mixed dried fruit
1. Halve squash; remove seeds. In 13- by 9-inch baking pan, combine apple
juice and 1/2 cup of the broth. Place squash cut-side down in pan. Bake at 375 degrees for 30 minutes.
2. In small bowl, stir together chutney and 2 tablespoons of the broth; set
aside. 3. Turn squash cut-side up. With fork, prick inside of squash. Divide
chutney mixture evenly among squash halves. Bake 20 minutes more. 4. Meanwhile, prepare stuffing: In 2-quart saucepan over medium heat, in
hot butter, cook celery with curry until tender Add remaining broth. Remove from heat. 5. In large bowl, combine stuffing and fruit. Pour broth mixture over
stuffing mixture; toss to mix well. 6. Spoon stuffing mixture into squash halves, mounding slightly. Cover
loosely with foil. Bake 20 minutes more or until stuffing is hot. Serve with roast lamb or chicken. Makes 6 servings. Source: Stuffing for all Seasons; Campbell's soup pamphlet Found by Fran McGee
How To make Curried Stuffed Acorn Squash's Videos
Baked Acorn Squash with Brown Sugar- Martha Stewart
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of your meal.
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Stuffed Squash Curried Lentils
Full recipe:
Are you looking for a heart-warming side dish? This curried lentil stuffed squash is sure to please you. With delicious spices, like turmeric, that will lower inflammation, you can enjoy this hearty dish knowing that you are adding a lot of nutrition to your body.
Ingredients
2 small acorn squashes (small delicata squashes would be great too!)
1 onion, diced
2 cloves of garlic
2 teaspoons olive oil
1 cup dry green lentils (black, french, or brown lentils will also work, not red lentils)
1 16 oz can diced tomatoes
1 teaspoon salt
2-3 teaspoons turmeric
2 1/2 cups of water
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Vegetarian Stuffed Acorn Squash - Martha Stewart
A delicious (and nutricious) vegetarian option for the holidays or anyday, this recipe for stuffed acorn squash is not to be missed.
Get the recipe:
Brought to you by Martha Stewart:
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Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Lean Cuisine Coconut Chickpea Curry Stuffed Acorn Squash | Yummly Recipes
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Stuffed Acorn Squash {Vegetarian}
Stuffed Acorn Squash is the perfect side dish for a holiday feast! It's festive, flavorful and healthy.
SUBSCRIBE HERE:
FULL RECIPE:
INGREDIENTS
acorn squash
olive oil
dried thyme
celery chopped
apple chopped
dried cranberries
salt
bread crumbs
Parmesan cheese grated or crumbled
salt and pepper to taste
Quinoa & Apple Stuffed Acorn Squash - Easy Vegan Fall Recipe
Autumn recipes are my favorite and today I'm sharing a super easy one for a quinoa stuffed acorn squash. I made it over the weekend and it was so good. It definitely got me in the seasonal spirit due to the addition of the acorn squash, apples, cinnamon, and craisins. All the yummy flavors of the season. I love the craisins in this recipe the most as it gives it a nice little sweet flavor and slight chew. Recipe below and on my blog:
Recipe:
Quinoa & Apple Stuffed Acorn Squash - Delicious Vegan Fall Recipe
(Serves 4)
2 acorn squash
1 cup dry Quinoa
2 cups vegetable broth
1 sweet onion, chopped
1/2 cup craisins
1 apple, chopped (I used Granny Smith)
1 tsp tumeric
1 tsp minced garlic
1 tsp salt
1 tsp black pepper
a few chopped walnuts
Toppings:
pumpkin seeds
Preheat oven to 400 F
1. Cut the 2 acorn squash in half and remove seeds.
2. Line a baking sheet with foil and roast the squash on 400 F for 45 minutes, flipping halfway through. When it's finished let it cool for a bit.
3. In a saucepan, add in 1 cup quinoa and 2 cups veggie broth. Bring to a vigorous boil then reduce heat to simmer and cook for 15 minutes. It should come out nice and fluffy.
4. Next, saute the chopped onion in olive oil on medium heat until soft and translucent then add in the minced garlic and stir for an additional 30 seconds.
5. In a large mixing bowl, combine the quinoa, onions, craisins, apple, tumeric, salt, and pepper. Add in some walnuts if you want. Stir well to combine.
6. Assemble the acorn squash by adding the quinoa mixture until it's a heaping mound. Top with pumpkin seeds. Note: You can also pop it back in the oven on 400 F for 3-4 minutes if you want it a little warmer.
Enjoy!
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Hey! I'm a Charlotte, North Carolina based editorial photographer and blogger. This channel is where I share healthy food and recipes, travel videos, and education/inspiration. Visit my website above to learn more about me!