Hello, I am Kate. Today, we’re going to prepare acorn squash boats recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Acorn Squash Boats Recipe
Acorn Squash Boats is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Acorn Squash Boats is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have acorn squash boats using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Acorn Squash Boats:
- Prepare 1 large acorn squash, rinse and dryed (the shell will be the serving vessel )
- Make ready 4 chopped green onions
- Take 1 tsp cajun seasoning
- Prepare 1 dash salt
- Get 1/2 tsp black pepper
- Take 1/2 tsp garlic powder
- Get 1 tsp sugar
- Get 1 tsp lemon juice
- Prepare 1/4 cup grated parmesan cheese
- Prepare 1/4 cup sour cream
- Get 2 tbsp butter
- Take 1 tsp hot sauce your favorite
- Get 1 cup shredded italian blend cheese
- Take 16 slice pepperoni, cut in half
Instructions to make Acorn Squash Boats:
- Place acorn squash on microwavable plate and microwave about 8 minutes, turning halfway through time until a knife inserted goes in with no resistance Cool until cool enough to handle, carefully cut in half so the skin does not tear. discard seeds, remove pulp leaving about 1/4 inche shell. Cut the 2 shell halfs in half so you have 4 pieces of shell to stuff.( I used kitchen scissors to cut shell )
- Place acorn squash pulp and all remaining ingredients, EXCEPT italian cheese blend and pepperoni in a food processor and blend until smooth, add 1/2 of italian cheese and mix in.
- Preheat oven to 400. On a foil lined non stick sprayed baking dish big enogh to hold the 4 squash boats in one layer place squash shells. Fill each shell evenly with squash mixture, top with remaining italian cheese, top evenly with pepperoni.
- Bake 30 to 40 minutes until hot and cheese is melted.
- These are fine made a day or two ahead and kept chilled before the oven bake, just keep in mind the baking time will be a bit longer.
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