Entrees (Meat & Poultry)

Acorn Squash “Boats”

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Several weeks ago Katie posted these beautiful zucchini boats, which inspired me to do some “boating” of my own, but instead with the acorn squash from our garden.

I popped them in the oven (whole, not cut in half yet) for 30 minutes at about 350 degrees. Next I cut them in half, laid them seed side facing down, and then placed them back in the oven for about 15 minutes.

Next I flipped them over, scrapped out all of the seeds, and placed about 2 tsp of Smart Balance margarine and ~1 tsp Splenda brown sugar in the boats.Next I added ~1/4 cup brown rice (brown rice is a whole grain, wahoo!).Then I added ~1/4 cup black beans (beans are packed with soluble fiber, which is a great way to lower cholesterol, and they also have many disease-fighting plant nutrients).Next I added ~1/4 cup lean ground beef, which had been seasoned with cumin and cinnamon. By the way, I bought grass-fed beef today at the store. I can’t wait to use it. I’ve never tried it before! It’s supposed to have a higher content of omega-3 fats.Next I added ~2 T of FULL FAT shredded cheese and some spinach, then placed them under the broiler for about 2 minutes.Ok, so I need some photography lessons. This picture doesn’t make my mouth water, but these acorn boats were fabulous. Please, do yourself a favor, and make some today (large acorn squash work best)!Question: Have you ever gone “boating” in your kitchen? What did you use as your boat?

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