Fall: Stuffed Acorn Squash

Those crisp mornings have arrived, and the last of the garden is being hauled in ahead of the first hard freeze.  It’s pumpkin, squash and apple time!  And it’s a good time to be thinking about ways to include whole grains in those fall vegetable recipes.  Stuffing winter squashes with whole grains and veggies is a great choice, with many possible variations. Here is one delicious example:

Stuffed Acorn Squash 

spelt-stuffed-squash3 acorn squash, halved and seeded
3 C cooked Grain Place spelt berries*
2 T olive oil
1/2 C finely chopped onion
1/2 C finely chopped carrot
8 oz. portabella mushrooms, chopped
maple syrup

  • Bake squash halves cut side down at 350 for 30 minutes or until tender.
  • Saute veggies in olive oil and mix with the cooked spelt.  Season to taste with salt & pepper.
  • Stuff spelt-veggie mixture by half-cup+ measures into squash halves.
  • If desired, drizzle each stuffed squash half with 1/2 t real maple syrup
  • Bake at 350 for 20 minutes and serve hot.

*1 C berries cooked in 3 C water or broth for 60-90 minutes. Cooked spelt should be soft but chewy.

Serves 6.

Bon Appetit,
Chez Fayne