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Succotash Stuffed Acorn Squash

fast.cook's picture
Ingredients
  Acorn squash 2 , halved through the stem and seeded
  Frozen lima hearts 1 1⁄2 Cup (24 tbs), thawed
  Frozen corn kernels 1 1⁄2 Cup (24 tbs), thawed
  Stalk celery 1 , thinly sliced
  Plum tomato 1 , chopped
  Shallot 1 Small, minced
  Chili powder 2 Tablespoon
  Chilli powder 2 Tablespoon
  Fresh lime juice 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Mustard powder 1⁄4 Teaspoon
Directions

1 Preheat the oven to 350°F. Spray a large jelly-roll pan with canola nonstick spray. Place the squash, cut-side down, on the pan. Bake until tender, about 40 minutes. Let cool 10 minutes.
2 Meanwhile, to make the filling, combine the remaining ingredients in a large bowl.
3 Transfer the squash, cut-side up, to a large baking dish. Stuff the filling into each squash half, mounding 'it in the center. Bake until heated through, about 20 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash

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