Stuffed Acorn Squash [roasted veg]

Serves: 2

Ingredients:

  • 1 acorn squash
  • 1 1/2 cups brussel sprouts*, chopped
  • 1 large red bell pepper*, chopped
  • 1 large yellow squash*, chopped
  • 1 large zucchini*, chopped
  • Olive oil
  • Rosemary
  • Thyme
  • Sea salt
  • Black pepper

 

Do it:

  1. Pre-heat oven to 405ºF
  2. Cut acorn squash in half and remove seeds
  3. Roast acorn squash halves for ~1 hour, cut side up. Acorn squash is fully cooked when both halves have caramelized and the flesh is tender [cooking time will vary depending on size of your squash]
  4. Once acorn squash is fully cooked, set aside
  5. Pre-heat skillet to medium-high and lightly grease
  6. Sauté chopped vegetables* in olive oil + rosemary + thyme + sea salt + black pepper
  7. Remove from heat when veggies just start to brown
  8. Place each acorn squash half on a plate and stuff with sautéed vegetables. You will likely have overflow

IMG_4663

* Sub for vegetables of choice

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