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!