Stuffed Acorn Squash

Ingredient list:

2 acorn squash halved and seeds scraped out

1/2 C sour cream

1/4 C pomegranate seeds

2 tbsp fresh chives

4 C spinach roughly chopped

1 tsp sea salt

1 tsp black pepper

4 tbsp bread crumbs

Method:

Pre heat oven to 425

Place halved squash in a shallow baking dish with 1/4″ water

Bake until soft, 45-60 minutes until soft

(Alternatively you could cook flesh side down in microwave for 10-12 minutes per 2 pieces)

Remove from oven and let cool enough to handle 

Scrape out as much flesh as you can, place in a large bowl

Using a potato masher or fork mash until smooth

Add sour cream, pomegranate seeds, chives and combine until smooth again

Stir in spinach

Season with salt + pepper

Spoon mixture back into hollowed out squash halves

Sprinkle 1 tbsp of breadcrumbs per squash half 

Drain water out of baking dish and place halves back into dish

Bake for 20-30 minutes until heated through 

Enjoy!

Alternative stuffing ideas:

Tomatoes, red onion, cilantro + jalapeño 

Wild rice, mushroom + garlic

Quinoa, zucchini, mozeralla