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Stuffed Acorn Squash (3.5 Pts

Stuffed Acorn Squash (3.5 PTS recipe image
This comforting dish features tender acorn squash halves filled with a hearty mixture of cornbread stuffing, crispy bacon, and fresh peas. The natural sweetness of the roasted squash pairs beautifully with the savory, salty notes of the bacon and the earthy flavor of the stuffing mix. It&# 226;ÂÂs a simple yet elegant side dish or light main course that brings a touch of autumn to any table. Perfect for weeknight dinners or holiday gatherings, this recipe is easy to prepare and delivers warm, home-style flavor in every bite.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 192.4
Dietary: Gluten-free
Description
This comforting dish features tender acorn squash halves filled with a hearty mixture of cornbread stuffing, crispy bacon, and fresh peas. The natural sweetness of the roasted squash pairs beautifully with the savory, salty notes of the bacon and the earthy flavor of the stuffing mix. It&# 226;ÂÂs a simple yet elegant side dish or light main course that brings a touch of autumn to any table. Perfect for weeknight dinners or holiday gatherings, this recipe is easy to prepare and delivers warm, home-style flavor in every bite.
Ingredients
  • 3 acorn Squash -- sliced and seeded
  • 3 tablespoons Butter -- melted, divided
  • 1/2 red And green pepper -- coarsely chopped
  • 1 package (6 oz) cornbread stuffing mix
  • 1/2 cup Frozen peas
  • 2 slices Bacon -- coarsely chopped
  • And cooked until crisp
Directions
  1. 1
    Preheat oven to 350 degrees F (177ðC).
  2. 2
    Arrange squash rings on a baking sheet.
  3. 3
    Brush squash with 1 tablespoon melted butter and sprinkle with salt and pepper.
  4. 4
    In a skillet over medium heat, cook chopped red and green peppers in the remaining butter for 4 minutes.
  5. 5
    Add the seasoning packet from the stuffing mix and 1 3/4 cups water to the skillet; bring to a boil.
  6. 6
    Remove skillet from heat and stir in cornbread stuffing mix, frozen peas, and cooked bacon.
  7. 7
    Spoon 1/2 cup of the stuffing mixture into each squash ring.
  8. 8
    Bake for 30 minutes or until squash is tender.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 192.4kcal
% Daily Value *
Total Fat 8.9g14%
Saturated Fat 4.1g21%
Cholesterol 15.5mg6%
Sodium 320.9mg14%
Total Carbohydrate 21.6g8%
Dietary Fiber 2.9g12%
Sugars 3.1g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure bacon is cooked until crisp before adding to the stuffing mixture for best texture.

This recipe can be made vegetarian by omitting the bacon and using vegetable broth instead of water if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: acorn squash, stuffed squash, cornbread stuffing, bacon, autumn recipe, fall dinner, vegetarian option, side dish, healthy dinner, roasted vegetables, peas, green pepper, comfort food, easy recipe, holiday meal, thanksgiving side
Read it online: https://www.chefs-mate.com/recipe/stuffed-acorn-squash-3-5-pts/