Have you ever walked by the produce section and see certain types of products and wonder what the heck is that? Yea, that was me when I first encountered acorn squash! Named after it’s shape and uncanny resemblance to those acorns that we find all over our streets and lawn during the Fall season (be careful not to slip on them!) But don’t be fooled as this oddly shaped food is packed with vitamins (C, A & B) and nutrients such as magnesium, iron, and potassium!
Technically a fruit (as it has seeds on the inside) I love the mild buttery taste and there are so many ways to enjoy it from roasting to soups to salads! Since it has nice deep pockets on the inside I prefer to stuff it!
Sweet or Savory?!
Now, this is not my first stuffed squash recipe, last year I created my Acorn Squash for Breakfast recipe! Roasted and stuffed with yogurt, toasted pecans, walnuts and sprinkled with cinnamon, a definite breakfast treat! This time I went more savory and used farro (love the nutty taste and texture of farro), dried cranberries, toasted pumpkin seeds and sprinkled with feta. Ok, maybe a little sweet on this one too!
How to cut open acorn squash…..
You definitely need some arm muscle & a sharp chef’s knife when cutting the squash in half. Not sure how? Check out this YouTube video before you start!
The best part was reheating these for lunch and the feta melting everything together – yum! Feel free to use any grain you like such as quinoa, brown rice or even cauliflower rice! As always, cater it to your liking but either way these are a great addition to your meal rotation. Double the recipe and stuff a few for the week – meal prep is done! I paired my squash with a soup for lunch and it was delicious!
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