Stuffed Acorn Squash with Pistachio and Dried Cranberry

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Yet another thing to love about fall is the plethora of squash varieties you can discover at farmer’s markets and the grocery store. It’s a great time of year to dream up dishes, and experiment around. The following recipe is one of my favorite results from doing so thus far this season.

Ingredients:

1 Acorn Squash

1 Pint of Non-Fat Cottage Cheese

¼ Cup Dried Cranberries

¼ Cup Pistachios – shelled and chopped

1 Tbsp Honey

½ Tsp Cinnamon

½ Tsp Allspice

2 Tbsp Macadamia Nut Oil

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Directions:

Preheat oven to 400F. Cut your acorn squash in half

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Scoop out insides with a spoon

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Brush squash with macadamia nut oil

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Cover a baking sheet with tinfoil

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Place acorn squash face down onto baking sheet, and place into the oven to cook until soft (approx 30 min).

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When your squash is almost cooked, throw cottage cheese, honey, cinnamon, allspice, and pistachios into a blender.

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Stir in cranberries, and then spoon filling into squash. Garnish with cinnamon.

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Comments

Naida -October 31, 2011, 2:22PM

What would anyone suggest as a vegan sub for the cottage cheese?

fp naomi -November 1, 2011, 10:11AM

Hi Naida – have you ever tried blending almonds with a bit of water? Or, you might even be able to pull this off with cauliflower by chopping it up very small.

Connie @ Daydream In Color -November 1, 2011, 10:54AM

This looks so delish! I should definitely get some acorn squash next time I’m in the store. For a vegan alternative, you can blend almond or cashews soaked in water for a couple of hours with water as you said! You can also add some nutritional yeast for a more cheesy flavor. Thanks for sharing!

response to naida -November 3, 2011, 11:57PM

naida. try using the tofuti better than cream cheese. you can find it at any grocery store. it’ll be a little smoother and probably even more delicious!

Betsy -November 4, 2011, 11:26PM

I finally got around to trying this. It looked really interesting, so I was intrigued, and wanted to try it. I must admit my friend and I were pretty skeptical, but it turned out to be really delicious! I used a sweet dumpling squash instead of an acorn, and Daisy 2% cottage cheese. I think if I were to make this again, I would stir in coarsely chopped pecans along with the cranberries.

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