You may have seen this delicious recipe from Dietitian Jen Haugen, RN, when it was featured on our Family Blog. This is a perfectly customization dish and a great way to start gearing up for fall! You can use whatever combination of protein and vegetables you choose, or prepare a bunch of different items separately and let everyone top their own.
Check out more delicious recipes from Jen on her blog, Down-to-Earth Dietitian.
Serves 4 (1/2 squash each)
- 2 acorn squash, halved
- 1 cup sautéed protein: diced chicken breast, diced turkey, lean ground beef or pork tenderloin
- 2 cups vegetables sautéed in 1 Tbsp. butter + 1 Tbsp. olive oil: celery, red pepper, mushrooms, carrots, yellow onions, leeks, broccoli, cauliflower–in any combination
- 2 cups pre-cooked long grain brown and wild rice (cooked in low-sodium chicken broth)
- Salt and pepper, to taste
- Optional: parmesan cheese, bread crumbs for topping
- Place halved acorn squash cut-side down in rimmed pan with 1/2 inch water in pan. Bake at 400 degrees for 30 minutes or until fork-tender.
- Meanwhile, prepare all toppings. Saute your protein choice and veggies in separate pans, boil rice. (Hint – if this is already done, just re-warm all toppings.) Place toppings in separate bowls on the table.
- Use hot acorn squash right away once removed from oven, or keep warm in oven until ready for meal. Top with desired toppings.
- Optional, place acorn squash under broiler if adding a little breadcrumbs or Parmesan cheese to top of filling for a crunch or melty treat. OR utilize a sauté pan to mix all topping ingredients together to create a stuffing-like filling.