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:
covered percent of daily need
