I popped them in the oven (whole, not cut in half yet) for 30 minutes at about 350 degrees. Next I cut them in half, laid them seed side facing down, and then placed them back in the oven for about 15 minutes.
Next I flipped them over, scrapped out all of the seeds, and placed about 2 tsp of Smart Balance margarine and ~1 tsp Splenda brown sugar in the boats.
Next I added ~1/4 cup brown rice (brown rice is a whole grain, wahoo!).
Then I added ~1/4 cup black beans (beans are packed with soluble fiber, which is a great way to lower cholesterol, and they also have many disease-fighting plant nutrients).
Next I added ~1/4 cup lean ground beef, which had been seasoned with cumin and cinnamon. By the way, I bought grass-fed beef today at the store. I can't wait to use it. I've never tried it before! It's supposed to have a higher content of omega-3 fats.
Next I added ~2 T of FULL FAT shredded cheese and some spinach, then placed them under the broiler for about 2 minutes.
Ok, so I need some photography lessons. This picture doesn't make my mouth water, but these acorn boats were fabulous. Please, do yourself a favor, and make some today (large acorn squash work best)!
Question: Have you ever gone "boating" in your kitchen? What did you use as your boat?
Haha I love your question -- you know that I go boating in my kitchen! I really need to be more adventurous with different kinds of squashes though!! Those look fantastic!
ReplyDeleteI went boating in my kitchen just this past weekend, as a matter of fact! :-)
ReplyDeleteNow I just need a REAL boat, ha!
Funny because I have some squash from my garden back home that I've been wanting to stuff now for awhile. I think I might do some kind of quinoa concoction in my "boat."
ReplyDeleteI was totally going to do something similar tomorrow night, but I went grocery shopping over the weekend and all the acorn squashes were gone. From an RD standpoint, I am really thrilled, but from my own dinner standpoint I am totally bummed. Ryan joked I should not have hyped up the squash on my radio interview the other week. I bought a pumpkin looking thing instead. Not a pumpkin apparently, but looks like it. It is small, so I will stuff that. Yours looks awesome BTW.
ReplyDeleteoh that looks delicious- what a great idea!
ReplyDeletei made squash boats w/ quinoa filling. my mom and i loved them, but my dad was not a fan, haha.
ReplyDeleteoh wow, i admire anyone with a green tumb. i tried growing parsley on my balcony once. (yeah...that was an interesting experiment. :p) can't think of any time i've gone "boating" either. haha...guess i'm not the domestic goddess. :)
ReplyDeleteYUM! I have an acorn squash in my fruit basket, too! I love making boats with acorn squash...usually in the form of brown sugar and pecans with a bit of butter, ha! But savory sounds just as good! Excited for this weekend!!! :)
ReplyDeleteWhy do you roast the squash whole first?
ReplyDeleteOh definitely. I like acorn and kabocha squashes best for "boating," because I can eat the skin too. :) I'm pretty obsessed with winter squash right now, actually! Jealous of your garden.
ReplyDeleteOh this looks great! i recently made southwestern style acorn squash and it was AMAZING! Love boating! ;)
ReplyDeleteps. have a post up about picky eaters...would love your thoughts!
My favourite "boat" is hollowed out bell peppers!! Love your acron squash, though...
ReplyDeleteYour acorn squash is beautiful! I love all the great produce you guys have been growing!
ReplyDeleteLove your boats! Brown rice and black beans are a great flavor combo (and good for you).
I used to fill big zucchini with brown rice, mushrooms, ground beef or turkey, etc. and bake them. I had totally forgotten about the dish. Thanks for the reminder! ;)
I haven't been boating in quite some time. =)
ReplyDeleteSadly, I've never been boating in the kitchen unless stuffed bell peppers count as boating!
ReplyDeletei have not been boating in a very long time. i think the last time i went "boating" was stuffed peppers! but these acorns are packed to the MAXIMUS with glorious eats! i bet that cheesyness got all melted to gloriousness
ReplyDeleteSooooo gorgeous! How awesome that you grew these beautiful squash in your garden, too!! I've been in the mood for a new acorn squash recipe recently too - looking forward to trying your awesome creation! Thank you for the great recipe!
ReplyDeleteWe "boat" quite frequently with eggplant, peppers, and winter squash... Love how you phrased "boating!" :-)
We had stuffed acorn squash last night too with quinoa and sauteed vegges ... yum, yum!!!
ReplyDelete