I just can't imagine why anyone would stuff a turkey or chicken when you can stuff an acorn squash!
The other day, I was in the grocery store and the acorn squash grabbed my attention. It was literally calling my name. I used to love the way my Mother made it with brown sugar and butter (this made a regular appearance on our family dinner table). I decided to do the squash as a meal and thought what better than to make a traditional stuffing to bake in the squash. I only bought one as I am the only one in the family who eats acorn squash. It was good enough that I will do this again and make it one of the stars of my Thanksgiving table. Maybe if I serve it often enough I can get the rest of the family to change their minds!
Stuffed Acorn Squash
1/2 loaf sour dough bread cubed
1 acorn squash halved and seeded
1 lb mushrooms chopped (I used shitake and crimini)
2.5 oz spinach rough chopped
1 small red onion chopped fine
2 garlic cloves minced
2 tbsp fresh thyme chopped
1/2 cup hazelnuts, rough chopped
1 1/2 cups vegetable stock
2 tbsp olive oil
salt and pepper to taste
Heat the oven to 225 degrees and toast the bread cubes for about ten minutes. Remove from oven and set aside. Increase oven temperature to 350.
Halve and clean the squash. Place them cut side down on a non stick baking sheet or a baking sheet lined with foil. Place into the oven until just underdone (about30-40 minutes).
In a saute pan heat olive oil over medium heat. Add mushrooms, onion, garlic and spinach and cook until soft about ten minutes or so. Add the hazelnuts and cook another minute or so. Place toasted bread cubes in a large bowl, add the vegetable mixture and vegetable stock. Allow to sit until liquid is absorbed by the bread.
Place the stuffing mixture into the squash halves and place in a glass baking dish with about half an inch of water on the bottom. Place in the oven for another 30 minutes or until the stuffing is heated through and the squash fully cooked.
Note: I had enough stuffing leftover to stuff another squash so you may want to do two acorn squash with this recipe. You may need to increase the cooking time slightly if cooking four squash halves.