Stuffed Squash
All pumpkins are squash, but not all squash are pumpkins. The unexpected presentation of this side dish will make you and your dining companions smile. Precooking in the microwave softens the squash to make it easy to cut.
Ingredients
- 2 (2-pound) acorn squash or butternut squash or 1 (4-pound) pie pumpkin
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, diced
- 1 large apple, cored and chopped
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon Himalayan pink salt
- ½ teaspoon ground black pepper
- 1 cup vegetable broth
- 2 cups dried bread, cut in ½-inch cubes
- 6 ounces shredded mozzarella cheese
Instructions
- Cut slits around the acorn or butternut squash (where you will be cutting it in half) to allow steam to escape. If you are using a pie pumpkin, cut slits around the stem end in a circle large enough to be able to scoop out the seeds and pumpkin flesh. Microwave on high until it begins to soften, about 5–7 minutes. If needed, continue cooking 1–2 minutes being careful not to overcook. Carefully remove to a cutting board and let sit until cool enough to handle.
- Preheat oven to 375°F.
- Cut squash in half at the slits or cut out the circle on top of the pumpkin. Scoop out seeds and save for roasting later. Scoop/cut out most of the flesh, leaving about a ¼-inch-thick wall. Chop squash flesh into cubes.
- In a large bowl, combine the chopped squash, chopped apple, and spices. Stir to coat.
- Place a large pan on medium heat. Add olive oil. When the oil is hot, add onion and sauté for a few minutes, until soft. Add garlic and sauté until lightly brown. Add squash, apple, and spices; cook, stirring frequently, until squash and apple begin to brown and are softened. Add broth and continue stirring for a few minutes. Add bread cubes and stir to heat through and absorb liquid. Taste and adjust spices to your preference. Add 1 cup of cheese and stir to mix thoroughly.
- Place the squash shells in an ovenproof dish, fill with cooked filling, sprinkle cheese on top, and bake for 15 minutes, or until cheese begins to brown.
