Last-Minute Holiday Dish: Stuffed Acorn Squash by Carrie Adams
Thanksgiving is upon us! It’s time to spend time with family, set your mind on gratefulness and savor delicious Holiday food. But wait, weren’t you supposed to bring a dish? Uh oh. Not to worry, the H3 Healthy Kitchen has you covered with a last-minute holiday dish. Easily prepare this healthy and scrumptious Stuffed Acorn Squash recipe.
1 can Pan spray
1 each Acorn squash, cut in half, seeds removed
½ cup Yellow onion, diced
¾ cup Celery, diced
¾ cup Carrot, diced
½ cup Panko bread crumbs
¼ cup Oregano, fresh, chopped
1 tsp Black pepper, fresh, ground
¼ cup Parmesan cheese
- Lightly grease a sheet pan, and place both halves of the squash skin side up. Place into an oven preheated to 350˚F, and roast till thermometer can pierce skin and squash with ease. (Approximately 35 – 40 minutes).
- While squash are roasting, sauté onion, celery, and carrots. Mix hot vegetables with panko, oregano, and black pepper.
- Stuff vegetable mixture into roasted squash. Top with parmesan cheese, and place back into oven for 10-12 minutes to allow the cheese to melt.
Serving Size: ¼ of a squash
Fat: 2.5 grams