About a week ago, I was milling around Whole Foods on my lunch break looking for delicious treats. I came across a bin full of acorn squash and made the decision to buy one. I’d never prepared acorn squash before, but I was in an adventurous mood. Plus it had been a while since I’d ventured out of my vegetable comfort zone.
Yesterday, I decided to do some recipe research, and I came across a wonderful looking one for acorn squash on Elana’s Pantry. The recipe called for apples, cinnamon, and dried cranberries, and I added some bacon to compliment the sweetness of the apples.
Stuffed Acorn Squash
Adapted from Elana’s Pantry
1 acorn squash
4 strips of bacon
1/4 cup dried cranberries
1/2 tsp cinnamon
2 Tbsp coconut oil
Preheat the oven to 350. Slice the squash lengthwise and scoop out the seeds. Place the squash, cut side down, into a baking dish with 1/4 inch of water. Bake for about 30 minutes.
While the squash is baking, peel and slice an apple into 1/4 inch pieces. Fry the bacon and chop into bits. Mix the apples, cranberries, bacon, cinnamon and coconut oil in a bowl. Once the squash is finished baking, flip it over and fill with the apple mixture. Sprinkle some additional cinnamon on top and bake for another 30-35 minutes.