It’s not very often that I post savory meals, but this one was a hit with both adults and children alike! Since it is the season for beautiful winter squash, it is the perfect time to share one of our new favorites.
Twice Baked Acorn Squash
inspired by The 30 Clean
- one acorn squash
- 1 T olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1 bell pepper, chopped
- 3 oz fresh spinach (or 2-3 handfuls)
- optional: two eggs (if there is not an egg allergy)
- Preheat the oven to 350 degrees.
- Place the entire acorn squash on a baking sheet lined with foil, and put in the oven for approximately 20 minutes, or until a knife can easily slice through it.
- While the squash is cooking, heat the olive oil in a medium-sized saute pan. Add the onion, garlic, and bell pepper to the pan and saute for five minutes. Add the fresh spinach, and saute for two more minutes, or until the spinach begins to wilt. Remove from heat, and set aside.
- When the squash is tender, remove it from the oven, slice it in half, and scoop out the seeds.*
- Gently remove the flesh from the inside of the acorn squash, being careful to keep the tough outer skin intact, and add the flesh to the onion mixture. Stir until well-combined.
- Carefully slice the bottom of the empty squash skin, so that it lays flat and does not fall over.
- Refill the empty squash skin with the onion and squash mixture. If you opt to add eggs, use a spoon to create a dip in the center of the squash, break each egg, and let it fall into the center of each squash half.
- Bake the squash for 15 more minutes, or until the egg is cooked as desired.
*Discard the seeds or save them to roast like you would pumpkin seeds for a high protein snack!