Soooo I’m no food photographer. This photo doesn’t do my recently-cooked meal justice. I found this recipe online a while back and decided it was high time to make it again, 1) because I love squash but often forget about it in my cooking, and 2) it’s got some radical and new flavors in it! There are no refined carbs in it and I usually serve it alongside some broiled veg. Tonight I partnered it with a new asparagus recipe I’ll throw in below.
Siiiiick yo! Savory Stuffed Acorn Squash (serves 2)
1 medium acorn squash
1/2 ground chicken breast
1/4 cup freshly chopped sage
2 cups chopped spinach
1/2 finely chopped white onion
3 cloves minced garlic
2 tablespoons tomato paste
1 teaspoon curry powder
extra virgin olive oil
salt and pepper to taste
- Preheat your oven to 400 degrees. Split the squash in half and take out all the seeds and stringy goo. Drizzle with olive oil and season with salt and pepper. Place squash halves skin side down (open side up) on a baking sheet. Roast in the oven for about 20 minutes.
- Saute onion and garlic in a lil bit of olive oil until that smell fills your kitchen (2-3 minutes?). Add in the chopped sage and spinach and cook for 2 minutes. Remove pan from heat and let cool.
- In a large bowl, combine the cooled onion/garlic/sage/spinach mixture, ground chicken, tomato paste, curry powder, and salt and pepper to make a gooey mixture similar to that of meatloaf. Divide this mixture in half and fill in your acorn squash.
- Cook in 400 degree oven for 25-30 minutes more.
Stinky Pee Spicy Asparagus
1 pound of fresh asparagus with ends cut off
1 tablespoon extra virgin olive oil
2 tablespoons stone-ground mustard
1 tablespoon lemon juice
salt and pepper
- Preheat oven to 400 degrees.
- In a small bowl, mix together lemon juice and mustard with whisk.
- Lay out asparagus on baking sheet and drizzle olive oil and lemon juice/mustard mixture on top. Roll around the asparagus with your hands to make sure each stalk is coated.
- Season with salt and pepper.
- Roast in the oven for 20 minutes.