It’s harvest season and vegetables of all kinds are ripe for the eating!  I love foods associated with fall from the hearty soups to the delicious array of pumpkins and squash.  There are so many varieties of squash.  Acorn squash is my favorite if company is coming for dinner.  They add serious wow factor to a plate and they’re super easy to work with.  The skin is durable in the oven so they are perfect containers in which to cook something yummy – so let’s bake Easy Stuffed Squash!

Ingredients:

3 Acorn Squash (every squash is on sale right now)

1 Apple

1 Medium Onion

2-3 Garlic Cloves

1/2 Cup Colby Cheese and/or Parmigiano Reggiano Cheese

Oyster Crackers

Dried Cranberries

Fresh Parsley

Olive Oil

You don’t have to use so many ingredients – use what you have and what you prefer.  This makes six servings. 

How-To:

Begin by lining a pan with aluminum foil for easy cleanup later.  Preheat the oven to 400 degrees.  Slice the squash in half and scoop out the seeds and center of each one.  Leave the actual squash – you will only clean the stringy center with the seeds.  The border between the two is obvious.

Lightly season the squash.  I used a bit of garlic pepper and then lightly drizzled olive oil across the tops of the squash.  Bake in the oven for about 30 minutes until the squash is tender but not baked through.

While the squash is baking, create the filling.  Begin by chopping one small onion, a couple of garlic cloves and half of the apple.  If you want you may use the entire apple.

Next add a handful of dried cranberries.

Crush two handfuls of oyster crackers on top of the mixture.  I like oyster crackers because they crush easily and are salty.  By using these crackers I add no additional salt.

Next grate about 1/4 of the block of Colby cheese.  The cheese is not an exact science.  Add more or less if you want.  Then grate about 1/4 cup of the parmigiano reggiano cheese.  Overall you need around 1/2 cup of cheese total.

Add the cheese to the mixture.  I also cut some fresh parsley on top of the bowl.  This step is entirely optional.  I like to pour in a couple of teaspoons of olive oil for flavor also.  Add a bit of pepper to the bowl and stir well.

Once the squash have baked 25-30 minutes, remove from the oven.  Using a towel to protect your hands from the warm squash, scoop the tender squash from the shell and add to the filling mixture.  It is easy to pierce the skin of the squash while it is hot so gently scoop the baked squash from each one.

Give the bowl a thorough stir and fill the squash shells with the filling mixture.  Each shell gets a heaping amount of mixture added.

Place back into the oven for another 20 minutes until the cheese is bubbling.  Serve to very impressed guests – everyone will love Easy Stuffed Squash!  Happy Fall Y’all!

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