Sweet & Savory Stuffed Squash

THE BASE: an acorn squash, not quite as sweet as butternut and the perfect shape for stuffing. 

THE STUFFING: sweet apples & figs, crispy bacon, and fried sage

This dish gives you fruits and veggies all built in. Pair it with a good source of protein like an ooey gooey over easy egg or some pulled chicken, and it's like you're having your cake and eating it too... except it's squash... not cake.

Sweet & Savory Acorn Stuffed Squash

SERVES 2

  • 1 acorn squash, cut in half, seeds scooped out
  • olive oil
  • 3 slices applewood smoked bacon, diced
  • fresh sage
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 1 apple, cored and diced
  • 2 fresh figs, diced
  • 3/4 cup whole wheat bread crumbs (or gluten free)
  • 1 egg
  • salt and pepper

Directions: 

Preheat the oven to 450 degrees F.  Place your acorn squash halves in a baking dish, drizzle with olive oil, and roast until tender/soft (about 35 minutes).

While the squash is roasting cook bacon over medium heat on the stove.  When fragrant and crispy add in the onions, celery, and fresh sage.  Let all this cook, stirring frequently until the celery is tender.  Add in the chopped up apples and figs.  Cook for another 3 or 4 minutes just to soften everything up and then transfer to a large bowl.

In the large bowl mix in the breadcrumbs, egg, salt, and pepper. 

When the squash is roasted, remove it from the oven and divide the mixture up between the two halves.  Then stick the mixture back into the oven until mixture is set.  If the top browns too much before the middle is set then put tin foil over the halves while they bake.