I was out of town over the weekend so this Meatless Monday was a last minute “what do I have in the fridge?” wonder. Here is what I came up with. And just so you guys are "in the know", I usually cook and document my "Meatless Monday" on Sunday night because I have more time and I like to be sure it tastes good before sharing with you guys! :)
Stuffed Acorn Squash
1 small acorn squash
1 can light red kidney beans
1/4 cup onion chopped
1/2 cup (prepared) cornbread stuffing
1 tbsp light butter (divided in 1/2)
2 tsp brown sugar
Garlic powder, onion powder, salt and pepper to taste
Cut acorn squash and remove seeds. Place in casserole dish cut side down and fill 3/4 of the way to the top of the squash with water. Cook in microwave for 15 minutes.
While squash is in microwave, sauté onion in non-stick pan until soft. Add kidney beans and seasoning and cook until warmed through. Add prepared stuffing and stir until mixed. Set aside.
Once acorn squash is ready, turn right side up, place 1/2 of a tbsp light butter in each half and sprinkle each half with 1 tsp brown sugar. Turn on your oven to Broil and place squash under broiler for 5-7 minutes until brown sugar has caramelized.
Stuff acorn squash halves with kidney bean mixture and serve. I drizzled a little bit of Agave Nectar over the top of mine for a little extra sweetness.
This is a very savory sweet meal that is filling and good for you! I kind of made it up as I went along…it would be a great base to experiment with!