Acorn Squash, Main Dishes, Recipes, Thanksgiving

Stuffed Acorn Squash



1 acorn squash
3 cups chopped organic celery
1 cup chopped onion
3 tablespoons chopped red pepper
2 cups unsweetened  applesauce (or blend some apples)
1/2 teaspoon curry powder
1 teaspoon cinnamon
1 tablespoon
salt substitute
2 6-7 ounce bags organic baby spinach


Halve squash and scoop out seeds. Sprinkle cut sides with cinnamon. 
Place cut side down in baking dish lined with parchment paper or silicone baking mat.
Bake at 350 degrees for 45 minutes.

Stir fry celery, onion and peppers until tender with a little water in a pan.
Stir in the applesauce, curry, cinnamon and
salt substitute.

Add spinach to steam until wilted.

When squash is done, turn over and stuff with applesauce/veggie mix.
Let bake for 5 more minutes in the oven.
Serve each half on bed of steamed spinach. Option:

Mix in your favorite cooked grain like rice (I like farro), into stuffing mixture.


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