I had seen many recipes for stuffed acorn squash and I’ve been wanting to try it, but it’s getting more difficult to find acorn squash these days since Thanks Giving passed. I was fortunate to find a couple and give this a try. I don’t really have a recipe, I just cut the acorn squash in half, scooped out the seeds and strings, then baked it upside down on a cookie sheet with about 1/2 Cup of water total for about an hour.
While that was cooking I made a recipe I enjoy “un-stuffed Bell peppers (but not much tomato paste)” that I used for the stuffing and made some homemade guacamole and added shredded lettuce because I didn’t have enough avocado for everyone.
Once the squash was done, I scooped the cooked mixture of un-stuffed bell peppers into it and baked it for about 15 minutes longer. Once done, I topped with avocado salad.
These are pretty simple to assemble, try it yourself and share what you’ve made 🙂
A Nutritional Makeover 