Autumnal Acorn Squash, Spicily Stuffed
This delicious fall-themed side dish incorporates a ton of flavor and texture for your taste buds! The fruit baked inside the squash caramelizes and creates a sweet canvas for the cardamom and allspice. This dish has a fragrant peppery flavor, and will make your house smell amazing! It is warming inside and out and will impress your guests at your next holiday party.
Serves 4
1 large egg
1 cup Fiery Fried “Rice”
1⁄2 cup peeled chopped apple (preferably tart)
1⁄2 cup chopped cranberries
1⁄2 cup chopped celery
2 jalapeños, finely chopped
1⁄2 teaspoon salt
1⁄2 teaspoon dried parsley
1⁄2 teaspoon hot paprika
1⁄4 teaspoon allspice
1⁄4 teaspoon ground cardamom
2 medium acorn squash, halved and seeded
- Preheat the oven to 350°F. In a skillet over low-medium heat, sauté all ingredients (except the squash), until evenly combined and aromatic. Spoon sautéed ingredients into the squash halves.
- Place squash in an ungreased baking dish. Fill dish with hot water to a depth of 1⁄2″. Cover and bake for 25 minutes.
- Uncover and bake for another 20–25 minutes, until the squash is tender.
