Prep 15 mins
Cook 1 hr
Stuffed squash may look elaborate, but it’s easy.
- 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
- If using an oven, preheat to 375.
- Cut the squashes in half lengthwise.
- Place halves in a baking dish, cut side up, with about 1/2 inch of water, and cover with foil.
- Bake until easily pierced with a knife but still holding their shape, 30 to 40 minutes, depending on size and type of squash used.
- Or microwave, using as a rule of thumb 4 to 7 minutes for each squash.
- Test occasionally to be sure they don’t get overcooked.
- When the squashes are cool enough to handle, scoop out and discard the seeds.
- Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of about 1/4 inch think all around.
- Heat the margarine or butter in a medium skillet.
- Add onion and saute over medium heat until golden.
- Add the almond and continue to saute until they give off a toasty aroma.
- Combine the onion mixture with the squash pulp.
- Add ginger, season with salt and pepper, and stir together.
- Stuff back in to the squash shells.
- Reheat in the microwave or oven, just until heated through, and serve.