Posting even though I am crazy busy prepping for vacation. This week we’re looking at Acorn Squash. These little beauties are everywhere right now, great source of vitamins and minerals, cheap enough and great low calorie alternative to potatoes or other carbs. Not that I care about counting carbs.
So to cook these you are first going to have to cut them in half and scoop out the seeds. This is always the toughest part with squash as they are so darn tough to cut in to. Use a sharp knife and slice in half.
Scoop out the seeds and then season. I added a spray of oil and some Mrs Dash original. Experiment with flavors though you don’t have to stick with my suggestions.
Place cut side down on a baking tray and place in a preheated oven. Cook at 425º for approximately 50 minutes. You’ll know it’s cooked when you can stab a fork in the skin easily. Stab in a few areas to ensure it’s thoroughly cooked, and I like to cook with the squash cut side UP for a further five minutes to brown the top a little.
Acorn Squash Smush
1 acorn squash
1 portion of Trader Joes meatless grounds (or black beans)
1 cup cooked jasmine rice
1/4 cup gravy
1/2 cup green beans
Cook the squash as described above.
Mix meatless grounds, rice, and beans into bowl and reheat.
Add gravy to rice mix.
Remove squash from oven, place on plate.
Pile rice mixture into the hole of the squash.
Black beans work just as well as the soy grounds, but you could use any fake minced meat, or meatless crumbles. As an alternative you can use leftover mashed potatoes. I always precook my rice, quinoa or potatoes for 95% of my cooking. That way it’s quick and easy to make so I can eat it quicker.
Are you meat free on Mondays?