Twice-baked Acorn Squash

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Another squash side dish I made recently was this twice-baked acorn squash. I halved the squash and cooked it, open-side down. Then I removed the seeds. I scraped the cooked squash into a bowl, leaving about a 1/4 inch cushion. 

 

 

 

 

 

Then I mixed beaten eggs, parmesan cheese, thawed and drained chopped spinach, chopped onion, and sea salt, and then piled it all back into the shells. Then I topped with some grated farmer cheese and put back in the oven until the cheese was nicely melted. This was really good and really filling! Nice way to get veggies.

 

Twice-Baked Acorn Squash

 

1 acorn squash

2 beaten eggs

6 oz spinach, thawed and drained (or fresh, chopped)

chopped onion to taste

parmesan to taste

sea salt to taste

about 3 oz shredded farmer cheese

Maple Glazed Acorn Squash

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Recently, I made a few side dishes from acorn squash. Actually, I just ate this for lunch all by itself, which is good, too! For this one, I just halved the squash, put the halves open-side down on a baking sheet, baked until tender, removed the seeds. 

 

 

 

 

While the squash was baking, I combined butter, pure maple syrup, sea salt, and chili powder, and let them boil down until they were syrupy and fairly thick. When the squash was done cooking, I drizzled the syrup all over the squash, then put it back in the oven for a while. You can put it under the broiler a few minutes if you are determined to keep a close eye on it.

 

I garnished with blended raw coconut ( you can use a good sour cream ) and chives. It was very yummy!

 

Maple Glazed Acorn Squash

 

1 acorn squash

3 tablespoons butter

3 tablespoons pure maple syrup

dash of chili powder

dash of sea salt