We have had this acorn squash sitting on our shelf for a while -- or at least it feels like it. I get intimidated by squash because it always seems to take forever to prepare. But, I'm on vacation, so bring it, squash! I decided to make this yummy stuffed squash recipe I'd seen awhile ago. Turns out, you microwave the squash, and the whole thing takes about 30 mins, if you're not rushing. Sweet!
Acorn Squash Stuffed with Chard and White Beans:
Harry polished off his squash in no time!
Still to go from this week's box:
- 2 butternut squash
- 10 mandarins
- 1/2 dozen Asian pears
- 1 bag arugula
- 3 heads broccoli
- 3 heads garlic (still working on this fall's collection)
Leftover from last week (!):
- 1/2 bag greens
- 1 head cabbage
- 3 carrots
- 3 lemons
- bunch of oranges
Acorn Squash Stuffed with Chard and White Beans:
This recipe is from Eating Well magazine, not surprisingly. That place makes some good, easy recipes! I replaced the chard with the Red Russian kale from this week's box. It is also for four people, but I just stuffed a bunch of filling in each half and baked the rest in a ramekin. It was a perfect amount of food for two hungry people.
Still to go from this week's box:
- 2 butternut squash
- 10 mandarins
- 1/2 dozen Asian pears
- 1 bag arugula
- 3 heads broccoli
- 3 heads garlic (still working on this fall's collection)
Leftover from last week (!):
- 1/2 bag greens
- 1 head cabbage
- 3 carrots
- 3 lemons
- bunch of oranges
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