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 + jalapeƱo
Wild rice, mushroom + garlic
Quinoa, zucchini, mozeralla