So last night’s supper was definitely a learning experience. I spent most of Sunday morning looking up different Clean Eating meals on Pinterest. I decided I wanted to try something different, so the little voice in my head said why not acorn squash. Okay cool. New journey, new food…right? To an extent but not completely.
So back to my search. I found lots of stuffed acorn squash recipes, but they always required ingredients that I do not have yet (on a budget and still lacking some of the staples for the Clean Eating pantry). So I decided to wing it. This was not a complete disaster, but I did learn a lot about acorn squash.
I decided to try the stuffed acorn squash dish. I wanted a dish full of vibrant colors and would keep my husband full to. So I decided on lean ground beef, yellow onion, yellow bell pepper, purple cabbage, spinach, okra, sweet potato, homemade applesauce (my wonderful Momma made it), and local honey. Lots of different ingredients but I figured I would give it a try any way.
To start I browned the beef, added the onion, bell pepper, and sweet potato. That cooked down, so I added the cabbage. The moisture in the meat was lacking so I added the apple sauce for a light hint of sweetness and moisture. Then I added the chopped okra and spinach and let that simmer. The color was amazing! That’s a good sign right?
Then I split the acorn squash in two pieces and carved out the seeds and mush (the stringy stuff surrounding the seeds, much like a pumpkin). After the veggie/meat mixture was well cooked I removed it from heat, preheated my oven to 350ºF and lightly topped the edges of the acorn squash halves with honey to prevent burning. After that was done I filled the acorn squash halves with the mixture and since I made more mixture than acorn squash space, I filled the empty space around the bottom and the sides of the squash with the leftover mixture.
I covered it in tin-foil, and let it cook for 30 minutes. It smelt amazing!! I was, needless to say, feeling confident and anxious at the same time. Finally the timer dinged, and I removed the dish and tin-foil and topped each half with cheese. I dished two plates and waited. My husband started eating first, and he asked me “Have you tried the squash yet?” Sounds positive right? No… not really, more apprehensive. So I tried it, not bad. But the more I ate it, the more I realized that a half to myself was way to much. We ended up eating a couple bites of the squash and all of the meat mixture.
So what was the lesson I learned here? I learned that for my family, acorn squash is good in moderation. Perhaps using a 1/4 of one squash peeled and diced in a casserole. Not a whole half.
So not a complete failure, but my husband ended up still being hungry and had another supper on top of what he ate of the meat mixture…
Do you have any suggestions on better ways to cook acorn squash? I would love some suggestions! I am still pretty new at Clean Eating so any advice would be great!
Thanks a bunch!