You will find recipes to make stuffed squash with just about every squash out there, and truly you can't go wrong with any of them. Acorn squashes are an old and dependable staple when the fall weather starts slowly creeping in. Many people love the hearty autumn flavors that the squash brings when roasted, and the shape of the squash makes for a great "bowl" to hold all the stuffing. This particular recipe comes from a mash up of 2 classic recipes, and will bring the taste of fall to any kitchen, lunchroom, or picnic. It's packed with so much flavor that even your "I must have meat in every meal" types will be satisfied!
Scoop out all meat from the squash leaving about a half inch wall all around creating a “bowl”, and place them in a Swiss Diamond casserole pan large enough to fit them, but small enough to keep them tight so they don't fall over
In one bowl mix the cubed bread and chicken broth. Pour a bit at a time until the bread is the consistency of thanksgiving stuffing (moist, but not falling apart)
Add reserved squash meat, butter, spinach, cranberries, rice, salt & pepper, garlic powder, and onion powder to the bowl and mix
Fill the squash “bowls” with half stuffing mixture each.
Bake in preheated oven for 60 minutes, or until squash is very tender
Top with cheese and serve hot
Pro tip: This meal keeps well up to a week and reheats well in a microwave, making it a great lunch for workdays or busy evenings.
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