Last-Minute Holiday Dish: Stuffed Acorn Squash by Carrie Adams

Thanksgiving is upon us! It's time to spend time with family, set your mind on gratefulness and savor delicious Holiday food. But wait, weren't you supposed to bring a dish? Uh oh. Not to worry, the H3 Healthy Kitchen has you covered with a last-minute holiday dish. Easily prepare this healthy and scrumptious Stuffed Acorn Squash recipe.



Ingredients:

1 can Pan spray

1 each Acorn squash, cut in half, seeds removed

½ cup Yellow onion, diced

¾ cup Celery, diced

¾ cup Carrot, diced

½ cup Panko bread crumbs

¼ cup Oregano, fresh, chopped

1 tsp Black pepper, fresh, ground

¼ cup Parmesan cheese

Method:

• Lightly grease a sheet pan, and place both halves of the squash skin side up. Place into an oven preheated to 350˚F, and roast till thermometer can pierce skin and squash with ease. (Approximately 35 - 40 minutes).


• While squash are roasting, sauté onion, celery, and carrots. Mix hot vegetables with panko, oregano, and black pepper.


• Stuff vegetable mixture into roasted squash. Top with parmesan cheese, and place back into oven for 10-12 minutes to allow the cheese to melt.

Nutrition: 

Servings: 4

Serving Size: ¼ of a squash

Calories: 140

Fat: 2.5 grams

H3 Recipe: Squash Quesadillas

INGREDIENTS:

2 cups  Zucchini, grated

1/4 cup Red onion, minced

1 tablespoon Parsley, finely chopped

1/2 teaspoon Cumin, ground

1 teaspoon Tabasco

1/2 cup Monterey jack cheese

1 Each Whole wheat flour tortilla              

PREPARATION:

• In a food processor grate zucchini. 


• Place red onions and parsley into the food processor to mince.


• Pour zucchini, onions and parsley into a strainer allowing the excess liquid to drain.


• Once drained, pour mixture into a bowl, add cumin, Tabasco and cheese—combine well. 


• Lightly spray one side of the flour tortilla and place oiled side down onto a medium hot skillet.


• Spread 1 cup of zucchini mixture onto 1/2 of the tortilla and fold the other half of the tortilla over the zucchini mixture.


• Cook tortilla on the first side until it is golden brown then flip to the other side and cook until it has also browned.


• When finished browning, place quesadilla on a cutting board and cut into 4 wedges.

*Chef's Note:  Serve with 1/4 cup black bean salsa, 1/2 cup Mexican slaw, or salsa. You may also add your protein of choice, such as chicken or shrimp, but this will slightly change the nutrition information. (Shrimp Quesadilla pictured) Enjoy!  

Yield: 2 servings

Nutritional info:

Calories: 200

Fat: 3 grams