Taste of Home
Greek-Style Stuffed Acorn Squash
TOTAL TIME: Prep: 45 min. Bake: 30 min.
YIELD: 12 servings.
With a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. —Teri Rasey, Cadillac, Michigan
Ingredients
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3 medium acorn squash, halved and seeds removed
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1 cup lentils
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2 cups chicken broth
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3/4 cup uncooked orzo pasta
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1 pound bulk pork sausage
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1/2 cup crumbled feta cheese
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2 teaspoons Greek seasoning
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2 tablespoons all-purpose flour
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1 cup french-fried onions
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Additional crumbled feta cheese, optional
Directions
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1.
Preheat oven to 350°. Place squash halves, cut side up, on a large baking sheet; roast until they can just be pierced with a fork, about 40 minutes. Remove to a wire rack to cool.
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2.
Meanwhile, place lentils in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 20-25 minutes. Drain. Remove and set aside. In the same saucepan, bring chicken broth to a boil. Add orzo; cook according to package directions for al dente. Drain, reserving broth.
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3.
In a large skillet, cook sausage, crumbling meat, until no longer pink, 6-8 minutes; drain. Add lentils and orzo to skillet; remove from heat. Add feta cheese and Greek seasoning; mix well.
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4.
Pour reserved chicken broth back into saucepan. Over medium heat, whisk in flour until thickened, then pour into sausage mixture.
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5.
When cool enough to handle, quarter squash and return to baking sheet. Top with sausage mixture. Bake until squash are tender, about 30 minutes. Before serving, sprinkle with french-fried onions and, if desired, additional crumbled feta.
Nutrition Facts
1 serving: 335 calories, 14g fat (4g saturated fat), 29mg cholesterol, 704mg sodium, 41g carbohydrate (5g sugars, 5g fiber), 13g protein.
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