Carrot Stuffed Baked Winter Squash
A flavorful stuffing that works for many types of winter squash from smaller acorn or gem squash to larger spaghetti squash.
Prep Time: 30 minutes Bake Time: varies depending on squash variety
WHAT YOU NEED:
Winter Squash (recipe makes about 3 cups filling; enough to stuff 1 medium spaghetti squash; 2 acorn squash or 2 butternut squash; or 4 gem squash)
1 lb. carrots, peeled and diced (or pulsed into small pieces in food processor)
2 Tbsp. olive oil
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
1/3 cup apple cider or white wine
2 tsp. dried herbs (eg, tarragon, Herbes de Provence, Italian blend, thyme etc)
1 tsp. salt (or to taste)
¼ tsp. ground black pepper
MAKING IT:
Bake Squash:
Preheat the oven to 400ºF. Halve and remove seeds and fibers from cavity of the squash. Place squash, cut-side down in oven proof baking dish. Fill pan with ½-inch hot water. Bake until squash skin can easily be pierced with a fork but squash still retains its shape (about 50-60 minutes for larger squash; 30-40 minutes for smaller squash). After baking remove squash from pan and pour off water.
Make Filling:
While squash is baking, prepare filling. Heat olive oil in a large sauté pan over medium high heat. Add onion and sauté until soft and translucent. Add minced garlic, sauté 1 minute more until fragrant. Add carrots, cider, herbs, salt and pepper; lower heat to medium. Continue to cook until carrots are firm-tender and liquid has mostly evaporated, about 10 minutes.
Stuff Squash:
Spoon carrot filling into each squash cavity. Return cooked squash to the baking pan. Bake uncovered at 400ºF until heated through, about 10-15 minutes. To serve larger spaghetti squash, scoop a portion of squash and filling onto individual plates. For smaller squash, each person can enjoy their own stuffed squash half.
NUTRITION:
Nutrition Information per serving (1/8 recipe): 110 Calories; 4g Total Fat; (0.5g Sat Fat; 0g Trans Fat); 0mg Chol; 370mg Sodium; 20g Total Carb; (5g Fiber; 9g Total Sugars; 0g Added Sugars); 2g Protein; 160% DV Vitamin A
TIPS:
Quick Tip: use a 1 lb. bag of ready-to-eat baby carrots for this recipe; dice or pulse in food processor as directed.
Pulsing carrots and onions in a food processor saves lots of time; pulse until pieces are size of small peas.
Squash can also be dry roasted at 350ºF in well-oiled baking dish. Roast until skin can be easily pierced with a fork, but squash still retains its shape.
