1 hr 15 mins
Stuffed squash may look elaborate, but it’s easy.
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Units: US | Metric
- 4 small carnival winter squash or 4 small acorn squash or 4 small golden acorn squash or 4 small delicata squash
- 1 tablespoon non-hydrogenated margarine or 1 tablespoon butter
- 1 large red onion, chopped
- 1/4 cup finely chopped toasted almond
- 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- salt & freshly ground black pepper
- 1If using an oven, preheat to 375.
- 2Cut the squashes in half lengthwise.
- 3Place halves in a baking dish, cut side up, with about 1/2 inch of water, and cover with foil.
- 4Bake until easily pierced with a knife but still holding their shape, 30 to 40 minutes, depending on size and type of squash used.
- 5Or microwave, using as a rule of thumb 4 to 7 minutes for each squash.
- 6Test occasionally to be sure they don’t get overcooked.
- 7When the squashes are cool enough to handle, scoop out and discard the seeds.
- 8Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of about 1/4 inch think all around.
- 9Heat the margarine or butter in a medium skillet.
- 10Add onion and saute over medium heat until golden.
- 11Add the almond and continue to saute until they give off a toasty aroma.
- 12Combine the onion mixture with the squash pulp.
- 13Add ginger, season with salt and pepper, and stir together.
- 14Stuff back in to the squash shells.
- 15Reheat in the microwave or oven, just until heated through, and serve.
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Nutritional Facts for Red Onion and Almond-Stuffed Winter Squash
Serving Size: 1 (46 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 67.4
- Calories from Fat 41
- Total Fat 4.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 1.2 mg
- Total Carbohydrate 5.5 g
- Dietary Fiber 1.5 g
- Sugars 2.0 g
- Protein 2.2 g
The following items or measurements are not included: