How to Make Stuffed Acorn Squash

Acorn squash is a winter vegetable rich in iron, riboflavin and vitamins A and C. It can be prepared with a variety of stuffings any time it's available. Select squash that appears to be unblemished, without mold and feels heavy for it's size. Store in a cool dark place for up to a month or more. Select an appetizing filling, prepare the squash to stuffed and serve.

Difficulty: Easy

Instructions

Things You'll Need:

• Chef's knife
• Cutting board
• Rubber mallet
• Spoon
• Baking pan
• Boiling water
• Basting brush
• Melted butter

1. Wash then cut the acorn squash lengthwise in half, from stem to end, using a strong chef's knife on a cutting board. Assist the knife through the squash's tough exterior with a rubber mallet if necessary.

2. Scoop the seeds and stringy pulp out of the squash's center using a spoon and discard.

3. Score the inside of each half several times with the chef's knife.

4. Cover the bottom of a baking pan large enough to accommodate the squash with an inch of boiling water. Place both halves cut side down onto the pan for 5 minutes.

5. Flip the halves so that they're cut side up. Brush one tablespoon of melted butter onto the cut side.

6. Fill the center cavities with a desired filling such as sausage, beans, rice, vegetables, fruits, nuts or a combination.

7. Bake in a 350 degree F, preheated oven until the squash is tender and the top is slightly browned, approximately one hour. Let cool before serving.

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