Stuffed Squash
Looking to celebrate the flavors of autumn? Look no further! Try this Stuffed Squash recipe, a wholesome and satisfying dish that's perfect for a cozy dinner or holiday gathering.
Ingredients
- 1 medium winter squash
- 3 tablespoons oil (canola, olive, vegetable)
- ½ cup ¼-inch chopped onion
- 1 teaspoon minced garlic
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ cup ¼-inch chopped celery
- 1 cup bread crumbs
- ½ cup shredded cheese
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Gently rinse fresh produce under cold running water. Scrub firm fresh produce with a clean vegetable brush under cold running water. Packaged produce labeled pre-washed shouldn't be washed again.
Preparing Squash
- Poke multiple slits in the squash with a fork or the tip of a knife. This helps the air release as the squash heats up.
- Microwave on high for about 5 to 8 minutes or until soft enough to pierce with a fork.
- After the squash has cooled down enough to touch, cut the squash in half lengthwise, avoiding the stem. Clean out the squash by removing the seeds with a spoon.
Making the Stuffing
- Add oil, onions, garlic, sage, thyme, and celery to a large pan and cook over low heat until onions are soft.
- Add bread crumbs. Continue to cook over low heat for 5 to 10 minutes.
- Remove pan from the heat and mix in the cheese.
Stuffing the Squash and Baking
- Pack stuffing into the squash.
- Place in a baking dish covered at 350°F for 40 to 50 minutes.
- Cook until the squash is tender, and the internal temperature reaches 165°F on a food thermometer.
Storage
- For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and use within 4 days.
- Use leftovers within 4 days and reheat to 165°F before consuming.
Video
Notes
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
