Gluten Free Stuffed Acorn SquashFebruary 26th, 2013 | Posted by in Uncategorized
Gluten Free Stuffed Acorn Squash
Sometimes we get tired of eating meat so often. Sometimes we’re tired of cooking ( duh!) the same old thing and just want a change. Sometimes we’re looking for a lighter meal but still one with some protein and nutrition all the same.
If that’s you, and I’m pretty sure the “tired of cooking the same old thing” is most of you, take a look at this dish. The acorn squash is filled with Cannelini Beans, Spinach, Polenta and some goodies for flavor. It will take about 1 hour of baking time, in all, so if you’re trying it, get the ingredients on a day when you have that time, perhaps on the weekend.
- 1 Acorn Squash for each two people eating
- 3 tbls Extra Virgin Olive Oil. I like “light”. We’ll use it in 2 parts of 1 ½ tbls each.
- ½ medium sized Yellow Onion-diced
- 1 Sage Leaf- fresh sage, chopped
- 1 tsp Parsley – fresh, chopped
- 1/3 cup Corn Polenta- dry, powdered polenta, Gluten Free of course
- 1/3 cup Cannelini Beans, canned type. Drain water and use only beans
- 1 cup Baby Spinach. Washed well.
- A few Sun-dried tomatoes that are packed in oil. Chop. ( I used 4 to fill 2 Squash halves)
- Salt & Pepper to taste
- Italian Grated Cheese, such as Parmesan or Romano
Heat oven to 400 degrees
Half and scoop out seeds from Acorn Squash.
Place cut-side down on a baking pan, and roast for about 30 min. or until soft when lightly squeezed. Set aside for a while to cool while you make the filling.
In skillet, heat 1 ½ tbl EVOO, and then saute the onion until translucent.
Add the sage and parsley, Cannelini Beans, Spinach and stir to incorporate. On low, simmer for only 1 minute. Set aside, off the heat.
In a small saucepan, put ¾ cup water and when boiling, add the Polenta and cook until soft and creamy. If you think it’s dry, add a few drops more water. We want a creamy texture.
Add to the skillet with the beans and spinach, and combine.
Add the sun-dried Tomatoes. Stir well.
Season with Salt & Pepper,
Cook on low for about 2 minutes.
Stuff the Acron Squash halves till full. Brush all over with the other 1 ½ tbls of Oil.
Place in 400 degree oven, and roast until the edges are slightly tinged.
When ready to serve sprinkle with the grated cheese.
Here’s a shot of the ready to serve squash.
If you like you may drizzle with some additional “light” evoo.