Happy Saturday! Lori here, and this week we have a tasty recipe that one of our participants made for us to try.
She harvested a bunch of acorn squash this week, and found a recipe for Stuffed Acorn Squash. It was delightful and she said I could share it with you all. She got it from the Grit Country Skills Series magazine.
Stuffed Acorn Squash
1 Acorn Squash
2 TBS minced onion
1 TBS minced green pepper
2 TBS melted butter
1/2 C grated cheese (your choice)
1 C bread crumbs
Salt and pepper to taste
Heat oven to 400 F
Cut squash in half; scoop out seeds and string. Place squash cut-side down in a glass baking dish and fill with enough water so it comes up about 1/2 inch around the squash. Cover with foil and bake for 30-40 minutes or until tender. Transfer squash to a plate to cool. reduce oven to 350 F
When cool to the touch, scoop out flesh leaving shells about 1/4 inch all the way around.
Place flesh in a large bowl, add onion, pepper, butter, cheese, bread crumbs and mash together. season with salt and pepper.
Divide mixture between squash shells and place on a baking sheet . Bake for 15 minutes or until browned and bubbling. Allow to cool slightly before serving.
Yields 2 servings.
She improvised with the measurements since she used more than one squash and they were all different sizes. The cheeses she chose to use was sharp cheddar and Mexican blend. It was delicious.
We think it would be even better to maybe add cooked/crumbled bacon, and some diced tomatoes next time.
We are very excited that our Heart Healthy Cooking classes starts Tuesday. It will be a seven class program hosted by WVU, and should be very informative.
We will also be taking a trip to Virginia to pick up the cover crops for us and our participants, and are waiting patiently for our carrots and turnips to be ready to harvest.
Until next time, Happy Growing!
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