This is technically our dinner from Friday night, but is probably going to be tonight's dinner and its such a staple in our meal rotation and so easy and health I thought I would pass it along.
I saw a version of this stuffed squash over on Jen's blog last year and though, hm...I could do that. I didn't really follow her reciepe, but just sort of took the concept and ran with it. I have tried different things, tweeked it here and there and have a pretty awesome, healthy plan that's easy to throw togehter on the fly in the fall and winter. Below is what I do if I am making it for two people.
1. One medium to large sized acorn squash cut in half with seeds and stuff scooped out
2. 1 1/2 cups of fat free, low sodium organic chicken broth
3. 4 tblsps butter (or margerine) but I prefer the real deal in moderation over processed stuff
4. Two sliced of whole grain wheat bread (or bread of choice I suppose)
5. 1/4 cup chopped walnuts
6. 1/4 cup dried cranberries and/or cherries
7. Thyme, rosemary, sage and garlic power to preference (usually about a 1/2 tsp of each, but really I add until it smells the way I want it to!)
8. One Chicken sausage removed from casing, cooked and finely separated (optional, for the folks that are wierd about skipping meat at a meal or who just want a different flavor)
Preheat the oven to 400 degrees. Take the acorm squash and cut off the little points on the long end of the squash where the stem is and at its opposite. Then cut it in half through the thin end (see picture above). Scoop out seeds and strings and stuff. Set asside
Start by heating chicken broth and butter in a sauce pan on the stove. Heat until the butter has melted into the chicken broth. Remove from heat.
While broth is heating, toast the two slices of bread. Once toasted, cut into 1/4 inch cubes; set asside.
Mix into the chicken broth butter concoction the walnuts, dried fruit and seasoning. Then mix in the bread pieces. If you have cooked up chicken sausage add it too. Mix all ingredients until bread seems to have been evenly coated and saturated with moisture and ingredients are somewhat evenly mixed.
Then scoop stuffing into the squash. place squash on a baking sheet and place in the oven for 30-40 minutes or until the stuffing is golden brown and you can stick a fork into the side rim of the squash and it feels tender.
Remove from oven and let sit for 2-3 minutes. Serve with steam veggies of choice.