Winter Squash Recipes

Baking Squash

Cut the squash in half and scrape out the seeds. Clean the seed over and let dry. We use a dry roast the seeds in a cast iron skillet on a medium heat without any oil (hence dry roast). When the seeds are brown on both sides, I like to add a Tablespoon of tamari for a nice flavor.
To bake the squash- pre heat the oven to 350 and place the squash in a pan with 2 inches of water and a splash of tamari and Mrs. Braggs or salt or nothing. Bake until fork tender. Scrap out the soft flesh and compost the skin (or sometimes I like to eat it). The flesh is great in sauces, soups or on its own. It’s very healthy and filling.


Southwestern Stuffed Acorn Squash
Taken from From EatingWell:
September/October 2007 — Subscribe to EatingWell Magazine Today!

6 servings
Active Time: 45 minutes
Total Time: 1 1/2 hours
Ingredients
• 3 acorn squash, (3/4-1 pound each)
• 5 ounces bulk turkey sausage
• 1 small onion, chopped
• 1/2 medium red bell pepper,chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cups chopped cherry tomatoes
• 1 15-ounce can black beans, rinsed (see Tip)
• 1/2 teaspoon salt
• Several dashes hot red pepper sauce, to taste
• 1 cup shredded Swiss cheese
Preparation
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Tips & Notes
• Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Nutrition
Per serving: 259 calories; 7 g fat (4 g sat, 1 g mono); 29 mg cholesterol; 38 g carbohydrates; 15 g protein; 7 g fiber; 482 mg sodium; 884 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (45% dv), Calcium (20% dv), Iron (15% dv)
1 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable