October 19, 2011

Stuffed Acorn Squash

"Orange, brown and rust are the colors of Fall. Create a dish using these colors. You can only use one of the colors as a non food, ie a rust colored plate to hold the dish. You can incorporate other colors but these 3 colors have to be the dominant colors that you feature. "

Time for this month's HH6 challenge post!  Pretty much as soon as I read the challenge I was sure I wanted to do a stuffed squash, and here it is!  Orange peppers, toasted almonds, and wheat stuffing make up the three colors, with the yellow from more peppers and the acorn squash just make everything prettier.  And delicious.  The toasted nuts and the squash complement each other VERY well!


1 acorn squash
2 c wheat stuffing
1/4 c sliced almonds
1 orange pepper
1 yellow pepper

Preheat oven to 400.  Slice the squash in half lengthwise and scoop out the strings and seeds (you can toast the seeds if you'd like!).  If you have trouble cutting the squash, microwave it for a minute to soften the skin.

Place the two halves in the oven and bake for 40 minutes.

Meanwhile, slice the peppers into bite-size pieces.  Lightly toast the almonds in a skillet, then stir both nuts and peppers into the prepared stuffing.

Carefully mound the stuffing mix into the cup of each squash half.  Bake for another 15 minutes or until tender.

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