1 hr 10 mins
This is a great winter vegetarian dish that will warm the palate. If you want truly vegetarian you will have to use non-hydrogenated margarine, however I think everyone can enjoy this wonderful dish.
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Units: US | Metric
- 1The squash may be baked in the oven or microwave.
- 2If you are going to use the oven, preheat it to 375°F.
- 3Cut the squash in half lengthwise and scoop out seeds.
- 4Place the halves in a baking dish, cut side up with about 1/4 inch of water, and cover.
- 5Bake until easily pierced with a knife, about 45 to 50 minutes.
- 6If you microwave, do so until easily pierced with a knife, about 10 minutes.
- 7When the squash is cool enough to handle, scoop out and discard the seeds.
- 8Scoop out the pulp and transfer to a serving container.
- 9Heat the margarine in a medium skillet. Add the onion and sauté over medium heat until golden.
- 10Heat up a bit more margarine in a separate skillet and add the almonds. Sauté until they give off a toasty aroma.
- 11Mash the squash until smooth.
- 12Combine the onion with the squash pulp. Add the ginger, season with salt and pepper, and stir together. Stuff back into the squash shells.
- 13Reheat in the microwave or oven just until heated through, top with toasted almonds, and serve.
- 14*Note: You can add the almonds into the onions when cooking and mix into the pulp if desired instead of topping with almonds!
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Nutritional Facts for Red Onion and Almond Stuffed Winter Squash
Serving Size: 1 (49 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 92.7
- Calories from Fat 66
- Total Fat 7.4 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 34.4 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: