This recipe is perfect for long, cool, fall nights. It is packed with nutrients and flavour, and is easy to make! I never used to eat squash, but after growing some in garden this summer, I instantly started to think of new recipes to incorporate it into my diet. This is a gluten free recipe as well!
One cup of acorn squash is 115 calories and it’s a fat and cholesterol free food. The total carbohydrate count is 30 grams, with 2 grams of protein. Squash contains only trace amounts of sugar and 9 grams of dietary fiber. Acorn squash contains 18 percent of the daily recommended dose of vitamin A, 37 percent of vitamin C, nine percent of calcium and 11 percent of iron.
As you can see, I get a little messy!
The best part of this recipe is how simple and easy it is to prepare!
1) Preheat oven to 375 degree
2) Cut acorn squash in two halves and place on a baking sheet
3) Sprinkle 1/2 tbsp brown sugar and 1/2 tbsp of cinnamon evenly over each side of the squash
4) Place the squash halves in the oven and allow to bake until top is nice and golden colour (about 30 minutes). The baking allows the flavours to infuse with the acorn squash.
5) In a frying pan while the squash is baking, add…
1 tbsp of mince garlic (increase or decrease to personal preference)
3/4 chopped white onion
1 cup chopped broccoli
1 cup chopped orange pepper
1/2 cup chopped green pepper
1/2 cup chopped celery
3/4 cup sliced green beans
1 + ½ cup of prawns (leave out for vegetarian option)
Add ½ tbsp of cinnamon to vegetables.
6) Let simmer in a frying pan until cooked through
7) Once the squash is finished baking, add the vegetable medley to the inside of the squash, serve, and enjoy!