Ok, I’ve never ever had acorn squash at all. Not to pat myself on the back, but I’m patting, this stuffed acorn squash was really good, and a great way to try acorn squash for the first time.
All squash is on sale, cause it is in season. So, while grocery shopping (on an empty stomach, sorry wallet), I saw that acorn squash was on sale. Sure, why not, I’ll dabble in some acorn squash and expand my squash horizons. My life is like super exciting, I know. I decided I’ll do what I usually do with squash. Slice it in half, make a mixture of sorts and top it. Trying to keep in the “in season produce” and “on sale” theme, I bought an apple, decided to get some ground turkey.
Personally, I love onion in anything, so I knew I had to add a sweet onion in there. The craisins and Parmesan cheese were very last minute, but so necessary. Putting craisins in anything for the winter and/or fall just makes it that much better. Then the Parmesan, I mean… cheese. Twist my arm, I’ll throw some cheese in there even though I’m making a miserable attempt at cutting dairy out.
I primarily followed these instruction here to roast my acorn squash. The only difference is that I used coconut oil, garlic and salt. I was going the savory route, not sweet. Below are the rest of the ingredients and instructions to make this dinner for yourself!