← Back to Search Results
baking, microwaving American
Red Onion and Almond-Stuffed Winter Squash Recipe-1649

Photo by: Joseph De Leo
Comments: 0
 

Recipe

An appetizing preparation, this will invigorate the winter-worn palate.

Yield: 4 servings

Ingredients

  • 4 small winter squashes (carnival, acorn, golden acorn, delicata, or other)
  • 1 tablespoon nonhydrogenated margarine
  • 1 large cup red onion, chopped
  • ¼ cup finely chopped toasted almonds
  • ½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
  • Salt and freshly ground pepper to taste

Directions

1. The squashes may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375°F.

2. Cut the squashes in half lengthwise. Place the halves in a baking dish, cut side up, with about ½ inch of water, and cover with foil. Bake until easily pierced with a knife but still holding their shape, 30 to 40 minutes, depending on the type and size of squash used. Or microwave, using as a rule of thumb 4 to 7 minutes each for each squash. Test occasionally to make sure they don’t get overcooked.

3. When the squashes are cool enough to handle, scoop out and discard the seeds. Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of about ¼ inch thick all around.

4. Heat the margarine in a medium skillet. Add the onion and sauté over medium heat until golden. Add the almonds and continue to sauté until they give off a toasty aroma.

5. Combine the onion mixture with the squash pulp. Add the ginger, season with salt and pepper, and stir together. Stuff back into the squash shells. Reheat in the microwave or oven, just until heated through, and serve.


© 2001 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Calories: 205
Total fat: 7 g
Protein: 2 g
Carbohydrate: 34 g
Cholesterol: 0 mg
Sodium: 9 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
new-american-table New American Table
by Marcus Samuelsson
west-coast-cooking West Coast Cooking
by Greg Atkinson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lidias-italy Lidia's Italy
by Lidia Bastianich
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?