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Cheese and Artichoke Stuffed Squash

You get an explosion of flavor but not fat with this Cheese and Artichoke Stuffed Squash. Go ahead and put this on your healthy food list thanks to all the fiber. Also this is one squash recipe that even a picky eater can get behind.

Notes

Hey if you like this squash recipe check out our delicious 13 Squash Recipes to Celebrate the Changing Season.

Ingredients

  • 2 large fresh acorn squash
  • 3 tablespoons light olive oil
  • 10 fresh mushrooms, cleaned and finely chopped
  • 8 artichoke hearts, canned quartered and not marinated
  • 1 rib celery, finely diced
  • 4 scallions, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil, oregano and thyme
  • 1/4 teaspoon dried sage
  • 3 teaspoons low sodium soy sauce
  • 1/8 teaspoon fresh ground black pepper, or to taste
  • 1 cup low-fat cheddar cheese, shredded
  • 1/2 cup Italian fontina cheese, shredded
  • 1/4 cup low-fat Parmesan cheese, shredded
  • 1 cup dry breadcrumbs

Instructions

  1. Preheat oven to 375 degrees F.
     
  2. Cut squashes in half horizontally and place each half cut-side down in baking pans at least two inches deep which have been oiled lightly on the bottom. Add about one-half inch of boiling water to pan.
     
  3. Bake at 375 degrees F until very soft but not altogether mushy when tested with a sharp knife, about 45 minutes to one hour depending on size of squash. Prepare filling while squashes bake.
     
  4. Drain artichokes, rinse, and chop coarsely. Heat 3 tablespoon light olive oil in a large skillet over medium heat.
     
  5. Add mushrooms, artichoke hearts and celery and saute until vegetables are soft, about 5 minutes.
     
  6. Add scallions, garlic, basil, oregano, thyme, sage and soy sauce and continue to cook another 3 minutes. Add pepper and stir.
     
  7. Remove skillet from heat and stir in low-fat cheeses until melted and combined. Stir in breadcrumbs and add up to 4 tablespoons of water until well combined and moistened.
     
  8. Remove squash from oven. Remove from pan and place cut-side up on cutting board.
     
  9. When cool enough to handle, cut a thin slice from the bottom of each squash half, if necessary, to allow them to sit flat. Scoop out seeds with a spoon and discard.
     
  10. Fill squash cavities with stuffing mixture, distributing evenly among four squash halves. Place squash halves, stuffing-side up, in an oiled baking pan big enough to hold them. If not baking immediately, refrigerate until about 30 minutes before serving.
     
  11. Bake in 375 degree F oven for 20-30 minutes, or until hot. If taking from refrigerator, this will take 30-40 minutes.
     
  12. Cut each piece into quarters to serve.

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