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

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

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!

Janice Armstrong December 8, 2011 at 10:09 am -

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 December 8, 2011 at 3:37 pm -

Possibly sweet peppers, Janice. You could use reds or yellows. You could saute with onions, and try that. Hope that this helps.
Mike Lieberman December 8, 2011 at 5:09 pm -

How about red peppers?
Mike Lieberman December 8, 2011 at 5:10 pm -

Doh, you beat me to it.
Catherine Bouzide December 8, 2011 at 6:44 pm -

I think I am going to try this. Thanks so much!
Ronnie December 8, 2011 at 8:44 pm -

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 December 9, 2011 at 6:30 am -

Gotcha!!
Mike Lieberman December 9, 2011 at 8:59 am -

Lemme know what you thinks.
D.T. Pennington December 12, 2011 at 6:40 pm -

This is in the oven right now.
Linda Murdock December 19, 2011 at 3:55 pm -

Had this for dinner tonight and it is terrific!! My husband is not a big vegetable eater, but he loves this. Thanks so much!
Mike Lieberman December 19, 2011 at 8:39 pm -

Nice. Glad you like and the husband likes.
Francis December 21, 2011 at 11:47 pm -

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 December 22, 2011 at 12:40 am -

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)
Mike Lieberman December 22, 2011 at 7:16 am -

What’s tocos?
Chelsea October 8, 2012 at 2:24 pm -

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!!