A few months ago, I purchased an acorn squash to try, since I never had them before. I had had butternut squash, zucchini squash, spaghetti squash, yellow squash, but not acorn squash. Do you like reading about all these squashes? Try to say it out loud… 🙂
That poor squash sat in my pantry for over a month before I found a recipe to try. Well, the thing is, if you look for acorn squash recipes online, the most popular hit is the “Baked Acorn Squash” which is basically melting a stick of butter and brown sugar into the squash. Umm… I have no problem with that except we were on a healthy-eating kick at that time. In another time, I would go for it. But that time, I was just reluctant to put butter in my food. So I kept looking until I found Guy Fieri’s recipe in Food Network.
I had to tweak Guys’ recipe though, since I only had red bell peppers and I didn’t have goat cheese at hand. I had Parmesan cheese instead. I also substituted olive oil for butter. To cut cooking time, I nuked the acorn squash in the microwave instead of roasting it in the oven. So I guess, by this definition, this post’s title probably should be “Steamed Acorn Squash with Mushrooms, Peppers and Parmesan Cheese” right? But Steamed Acorn Squash with Mushrooms, Peppers and Parmesan Cheese just doesn’t sound as appetizing as Roasted Acorn Squash with Mushrooms, Peppers and Parmesan Cheese. So I decided to keep the title as is. After all, there is more than one way to Rome, right?
So, acorn squash, cabbage, red bell pepper, onion, garlic, canned mushrooms (since I didn’t have fresh mushroom), Parmesan cheese, olive oil, salt and pepper were the ingredients.
I cut the acorn squash horizontally since I was going to make this acorn squash into some sort of bowls.
Using a melon baller, I scraped the seeds out and put them aside. I made sure that I scraped all of the strings out since I didn’t want to fight with it when I was ready to eat it. Once that was done, I lopped off the top and the bottom of the acorn squash, so that they could stand upright. Then I dug up my Pyrex baking pan, poured in a half a cup of water, and placed the halved acorn squash inside the pan. I cooked them in the microwave in five minute-increments, until the squash was easily pricked by a fork. It took me about less than ten minutes to get the squash tender, compared to half an hour in the oven.
Meanwhile, while the squash was cooking, I chopped up the veggies…
Shredded the Parmesan cheese…
I cleaned the seeds and baked them in the toaster oven. It did not take long at all, and it did not take the twenty minutes that Guy mentioned in his recipe. I guess partly because I was only cooking one acorn squash while he was cooking two of the acorn squashes.
The acorn squashes were ready…
In a large saute pan, I stir fried the vegetables…
Once the cabbage was tender, I added the mushroom and garlic, as well as salt and garlic.
Mixed them up… and now the filling is ready.
I drizzled some a little bit of olive oil into the acorn halves…
Put the vegetable filling inside the acorn halves…
Added a heaping of shredded Parmesan cheese on top…
A few seeds… and broiled them until the cheese was melted.
Transferred them to a plate… and enjoy!
I was surprised by Hubby, he cleaned it all out… well, either he liked it very much or he was starving that night! 🙂 Until my next squashes!
Print recipe here.
Roasted Acorn Squash with Mushrooms, Peppers and Parmesan Cheese
Recipe adapted from Guy Fieri via Food Network
1 Acorn squash
Salt and pepper
1 cup shredded cabbage
½ cup ¼ inch sliced onion
½ red bell pepper, seeded, sliced in ¼ inch julienne
½ yellow bell pepper, seeded, sliced in ¼ inch julienne
Salt and pepper
1 cup mushrooms, sliced or quartered
1 clove garlic, minced
2 oz shredded Parmesan Cheese
Chopped fresh parsley for garnish, optional
Cut acorn squash horizontally, as well as trim the top and the bottom off. Clean the inside of the squash with a mellon baller or a spoon. Separate the seeds from membrane, wash, and dry off with paper towel. Set aside.
In a microwave save baking dish, pour ½ cup water, and put the halved acorn squash with the cut side down. Cover with saran wrap. Cook in 5 minutes increment time, until acorn squash is easily pricked by fork. Let cool a few minutes before seasoning the acorn squash with olive oil, salt and pepper.
[Original recipe by Guy was roasting the squash acorn (seasoned with olive oil and salt and pepper) in the oven at 375F for 30 minutes .]
[optional] Bake the seed at 375F for 20 – 30 minutes. Shake the pan about 5 – 10 minutes, watch carefully since the seeds can get done under 20 minutes, depending on your oven. Season with salt, set aside.
In a medium size pan, heat olive oil. Stir fry shredded cabbage, bell peppers, and onion until the cabbage are wilted (about 5 minutes or so). Season with salt and pepper. Then add mushroom and minced garlic, cook for another 2 – 4 minutes. Adjust seasoning if necessary.
To assembly: Preheat boiler to low. Fill the squash acorn halve with the stir veggies, top with Parmesan