Succotash Stuffed Acorn Squash Recipe
Ingredients
| 2 acorn squash, halved through the stem and seeded | ||
| 1 1/2 cups fmyep lima hearts, thawed | ||
| 1 1/2 cops frozen corn kernels, thawed | ||
| Stalk celery | 1 , thinly sliced | |
| Plum tomato | 1 , chopped | |
| Shallot | 1 Small, minced | |
| Chilli powder | 2 Tablespoon | |
| Lime juice | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Mustard powder | 1/4 Teaspoon | |
Directions
1 Preheat the oven to 350°F. Spray a large jelly-roll pan with canola nonstick spray. Place the squash, cut-side down, on the pan. Bake until tender, about 40 minutes. Let cool 10 minutes.
2 Meanwhile, to make the filling, combine the remaining ingredients in a large bowl.
3 Transfer the squash, cut-side up, to a large baking dish. Stuff the filling into each squash half, mounding 'it in the center. Bake until heated through, about 20 minutes.
2 Meanwhile, to make the filling, combine the remaining ingredients in a large bowl.
3 Transfer the squash, cut-side up, to a large baking dish. Stuff the filling into each squash half, mounding 'it in the center. Bake until heated through, about 20 minutes.
Chef
