Ultimate Stuffed Acorn Squash

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Ultimate Stuffed Acorn Squash might be a recipe you should try. This main course has 450 calories, 17g of protein, and 15g of fat per serving. For $2.01 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 8. 8 people found this recipe to be delicious and satisfying. A mixture of cooked black beans, baking soda, ground coriander, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It is brought to you by Culinary Covers. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is super. Ultimate Stuffed Acorn Squash, Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, and Stuffed Acorn Squash are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 90 minutes

 

Ingredients:

1/2 teaspoon ancho chile powder, plus more for sprinkling squash

1/2 teaspoon baking soda

1 cup lowfat buttermilk

1/8 teaspoon cayenne pepper, optional

3 ounces extra-sharp Cheddar cheese, grated

1 1/2 cups cooked black beans

2 large eggs

3 cups fresh or frozen corn, thawed and divided

4 cloves garlic, minced, divided

1/2 teaspoon ground coriander, plus more for sprinkling squash

4 small acorn or kabocha squash, halved and seeded

3 ounces nonfat Greek yogurt

4 tablespoons olive oil

1 large poblano chile, diced

1/2 teaspoon salt

8 scallions, white and green parts thinly sliced

1 teaspoon sugar

2/3 cup yellow cornmeal

Equipment:

oven

bowl

baking sheet

food processor

whisk

spatula

Cooking instruction summary:

1. Preheat oven to 350. Combine oil and 2 teaspoons of minced garlic in a small bowl. Brush the squash halves with the garlic-infused oil and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper. Place on large parchment-lined baking sheet.2. Pulse 2 cups of the corn in a food processor until finely chopped and milky. Set aside.3. Whisk 1/2 teaspoon each of coriander and ancho chile powder into cornmeal, along with the sugar, baking soda, salt and cayenne in a medium bowl. Set aside.4. In a separate bowl, whisk together the buttermilk and eggs. Whisk in the olive oil, pureed corn, remaining 1 cup of corn, Greek yogurt, cheddar, and remaining 2 garlic. Fold in the cornmeal mixture with a spatula, then fold in the black beans, poblano, and scallions.5. Divide the filling among the squash halves.6. Bake the squash halves for 30-45 minutes (or more), until squash are tender and the filling is set.

 

Step by step:


1. Preheat oven to 35

2. Combine oil and 2 teaspoons of minced garlic in a small bowl.

3. Brush the squash halves with the garlic-infused oil and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper.

4. Place on large parchment-lined baking sheet.

5. Pulse 2 cups of the corn in a food processor until finely chopped and milky. Set aside.

6. Whisk 1/2 teaspoon each of coriander and ancho chile powder into cornmeal, along with the sugar, baking soda, salt and cayenne in a medium bowl. Set aside.

7. In a separate bowl, whisk together the buttermilk and eggs.

8. Whisk in the olive oil, pureed corn, remaining 1 cup of corn, Greek yogurt, cheddar, and remaining 2 garlic. Fold in the cornmeal mixture with a spatula, then fold in the black beans, poblano, and scallions.

9. Divide the filling among the squash halves.

10. Bake the squash halves for 30-45 minutes (or more), until squash are tender and the filling is set.


Nutrition Information:

Quickview
453k Calories
17g Protein
15g Total Fat
71g Carbs
43% Health Score
Limit These
Calories
453k
23%

Fat
15g
23%

  Saturated Fat
4g
29%

Carbohydrates
71g
24%

  Sugar
16g
19%

Cholesterol
61mg
21%

Sodium
364mg
16%

Get Enough Of These
Protein
17g
34%

Vitamin A
6724IU
135%

Vitamin C
78mg
95%

Potassium
2041mg
58%

Manganese
1mg
57%

Folate
203µg
51%

Fiber
12g
51%

Vitamin B6
0.97mg
49%

Phosphorus
357mg
36%

Vitamin K
36µg
35%

Magnesium
133mg
34%

Vitamin B2
0.54mg
32%

Calcium
281mg
28%

Iron
4mg
26%

Vitamin B1
0.38mg
26%

Copper
0.5mg
25%

Vitamin B3
3mg
20%

Zinc
2mg
18%

Vitamin B5
1mg
18%

Selenium
11µg
16%

Vitamin E
2mg
13%

Vitamin B12
0.42µg
7%

Vitamin D
0.7µg
5%

covered percent of daily need
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