Acorn squash has always been a fall staple in my house growing up. In the seacoast area, acorn squash are available from the beginning of the September through the end of October. The acorn squash is part of the family Cucurbita Pepo, which includes pumpkin and zucchini. The most common variety is dark green in color with a splotch or two of orange, however there are also yellow and white varieties as well.
Acorn squash contains 115 calories, 29.9 grams of carbohydrate and 9 grams of fiber in a one cup serving. One serving also contains 37% vitamin C, 26% potassium, 23% thiamin, 22% magnesium, 20% vitamin B6, 18% vitamin A and 10% folate of the daily recommended values. Although acorn squash has a high carbohydrate content, its glycemic index is relatively low, allowing it to actually help stabilize blood sugar levels after eating a meal. Also due to its high vitamin C and vitamin A levels, this vegetable helps to boost your immune system to help fight off sickness.
There are so many different ways to eat acorn squash. Although it tastes delicious on its own, one of the most common ways to serve this vegetable is to bake it in the oven and stuff the insides with a filling. Below is one of my favorite recipes for stuffed acorn squash.
Turkey and Apple Stuffed Acorn Squash
- 2 small acorn squash
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 TBS olive oil
- 1 TSP salt
- 1 TSP pepper
- 1 TSP rosemary
- 1 TSP fennel seed
- 3 cloves garlic, chopped
- ½ lb ground turkey
- 1 apple, chopped
- 1 cup turkey ready to make stuffing
- ½ cup Parmesan cheese
- Slice each acorn squash in half and scrape out seeds to created individual bowls for the stuffing.
- Drizzle each half of squash with olive oil, salt, pepper
- Roast squash in oven at 400 degrees Fahrenheit for 40-50 minutes
- In a large fry pan add oil, onion, celery, salt, pepper, rosemary and fennel seed over medium heat. Cook until onions begin to soften.
- Add garlic and turkey. Cook until turkey has browned all the way through.
- Add apple and cook until slightly softened. Mix in ready to make stuffing and Parmesan cheese until incorporated. Remove from heat.
- Remove squash from oven when it has finished roasting. Fill each acorn squash half with the prepared stuffing mixture.
- Place back in oven for 20 minutes at 400 degrees Fahrenheit. Add a sprinkle of Parmesan cheese to the top of each squash for the last 5 minutes.