Roasted Acorn Squash Stuffed with Sauteed Greens, Tomatoes and Goat Cheese

Posted on Dec 8 2011 - 2:54am by Mike Lieberman
    Here’s what you’ll need:

  • Acorn squash
  • 1/2 onion
  • 2 cloves of garlic
  • 1 tablespoon of oil (I prefer coconut)
  • Tomato
  • Dark leafy greens (I used collards and dandelion. Kale also works really well.)
  • Goat cheese
  • Dash of salt and pepper
    How to make:

  • Cut acorn squash into halves and scoop out the seeds.
  • Rub the inside and outside of the squash down with oil and sprinkle with salt and pepper.
  • Put in oven at 375-400 for about 45 minutes until it can be easily pierced with a fork.
  • Mince up the garlic and onions.
  • Sautee in a heated pan for about 3-5 minutes until translucent.
  • While the garlic and onions are cooking, finely slice up your greens.
  • Add them to the pan with the garlic and onions.
  • If the pan is dry add a tablespoon or water or vegetable broth.
  • Stir it up and cover it to let the greens wilt down.
  • Cut up the tomatoes into chunks.
  • After 3-5 minutes of the green cooking, adding the tomatoes and stir.
  • Season with salt, pepper and whatever other seasonings you’d like.
  • Turn off heat and let pan sit covered.
  • When squash is ready, put some goat cheese in the bottom.
  • Then add your greens and tomatoes.
  • Top with more goat cheese and put back into the oven.
  • After 5-10 when the cheese has melted, remove from oven and serve.
  • Enjoy!

  • http://twitter.com/yogaoffthemat Janice Armstrong

    That looks good. Do you have a suggestion for something to replace the tomatoes? My husband is a picky eater and does not like tomatoes, but he would eat everything else in this. In fact, I often don’t know how to substitute tomatoes in dishes, so I leave them out, but if have a few suggestions, that would be great.

  • Vicki Schoenwald

    Possibly sweet peppers, Janice.  You could use reds or yellows. You could saute with onions, and try that. Hope that this helps.

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    How about red peppers?

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Doh, you beat me to it.

  • http://profiles.google.com/casbah3d Catherine Bouzide

    I think I am going to try this.  Thanks so much!

  • Ronnie

    Maybe you could try cranberries? Maybe it’s just me but I think they go with onions. Maybe you could use a purple onion and cranberries. They seem to be in season and in the grocery stores right now.

  • Vicki Schoenwald

    Gotcha!!

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Lemme know what you thinks.

  • http://notquitehippie.com D.T. Pennington

    This is in the oven right now. 

  • http://www.facebook.com/grandstrandorganics Linda Murdock

    Had this for dinner tonight and it is terrific!!  My husband is not a big vegetable eater, but he loves this.  Thanks so much!

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Nice. Glad you like and the husband likes.

  • Francis

    Did You create this

    I accidently made something similar that tasted like toccos
     I baked Acorn squash alittle to long
    and it was horrible it tasted like over spiced meat, so I put in In a pan with olive oil added alot of tomatoes to mellow out the taste (accualy I only had salsa, but I added alot) then I added cheese, and some other spices, and random a a couple random t vegtables like cycumbers  (maybe) Then I took tortilla (salsa ) chips, and crumpled them up on top
    It tasetd like Tocco’s, and everyone liked it.

    Your recipe looks good
    Francis 

  • Francis

    I forgot  I added Mozzarella cheese Or any other white subtle tasting cheese
    (I may have added alittle some type of cheese with A strong flavor though,
     but the ratio compared to subtle tasting cheese would of been lower.)
    other things I rememmber I used where
    cilantro, lime , (but you could creeping charlie clechoma hederacea a yard weed (In the US) in place of cilantro)

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    What’s tocos?

  • Chelsea

    That was seriously one of the most amazing things I have ever eaten. Only difference is I used buttercup squash. I ended up eating the whole thing to myself!! Wish I had another squash to make more!!