Sweet & Salty Stuffed Squash

30 Minute Sweet & Salty Stuffed Squash

Do you love squash but hate that it takes so long to cook? Me too. That’s why I cheat a little bit and cook the squash in the microwave until tender then finish it up in the oven so it still has that good oven baked texture.

This recipe for stuffed squash turned out really well. I did that thing where I tasted it before sitting down, then proceeded to chow down and finish the entire half while still standing in the kitchen.  Yes, I realize that makes me sound a little looney but some foods just bring out ravenous beast in me.  Did I mention I was dining solo? So at least no one else was there to witness the frenzy.

Sweet & Salty Stuffed Squash

Sweet & Salty Stuffed Squash

Chopping winter squash in half can be kind of tricky as the outer skin is thick  and tough.  I use a very sharp knife and slice it around the circumference similar to how you’d slice open a fruit with a seed in the middle.  Another method is to use a sharp serrated knife and saw through the skin.

Sweet & Salty Stuffed Squash

I used a smaller carnival squash, but the stuffing is quite filling, so one squash plus stuffing is probably enough food for two people (maybe serve with something else).  Because the squash was smallish, it sat nicely in a ramekin, and that way it didn’t tip over while cooking or eating.  Muffin tins work nicely too to ensure squash doesn’t roll around. You don’t want all of the good stuff getting dumped out onto your baking sheet!

Sweet & Salty Stuffed Squash

Sweet & Salty Stuff Squash

Serves 2
Prep time 5 minutes
Cook time 22 minutes
Total time 27 minutes

Ingredients

  • 1 winter squash, halved and seeded (acorn, carnival or pumpkin work great)
  • 2 tablespoons butter
  • 4 tablespoons brown sugar
  • 1 1/2 cup dry bread stuffing mix
  • 1 1/4 cup chicken broth
  • salt & pepper to taste

Optional

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Directions

1. Preheat oven to 425°f
2. Put 1/4 cup water in a microwave safe dish. Put the halves of squash face down on the dish. Cover loosely. Microwave squash about 6-7 minutes.
3. While squash is in the microwave, mix all the stuffing ingredients together.
4. Carefully remove from microwave and flip squash up, stick a fork in the thickest part to make sure squash is tender. Cook longer if needed.
5. Put squash face up on baking sheet, muffin tin, ceramic dish or oven safe ramekins. Fill each half with stuffing mix. Bake in preheated oven for 15 minutes.

Note

If you are using a seasoned stuffing mix, skip the onion and garlic powder.

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