Roasted and Stuffed Holiday Acorn Squash

HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL

"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.

Squash Pritkin Recipe

Pritikin Recipe: Roasted and Stuffed Holiday Acorn Squash. Get ready for some "oohs" and "ahhs" when you serve these pretty little babies to guests!

Stuffed and Roasted Holiday Acorn Squash
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What an explosion of flavors in this super-healthy Roasted and Stuffed Holiday Acorn Squash! Cranberries, raisins, barley, basil, garlic, and more! And not one bit of added salt or fat.
Servings Prep Time Cook Time
6servings 40minutes 30minutes
Servings Prep Time
6servings 40minutes
Cook Time
30minutes
Ingredients
Servings: servings Units:
Ingredients
Servings: servings Units:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Scoop out seeds of the 6 acorn squash halves. Bake squash halves in a nonstick baking pan, cut side up, until soft to the touch, about 20 minutes. Do not overcook.
  3. Remove squash halves from oven and let cool.
  4. To make stuffing, combine in a large bowl the next 7 ingredients (cooked barley through 2 tablespoons fresh basil strips). Mix well.
  5. To make dressing, whisk together in a small bowl the white vinegar, apple juice concentrate, garlic, and 1 tablespoon chopped fresh basil.
  6. Pour dressing over barley-vegetable-berry mixture. Mix well. Let sit for 10 minutes. Use mixture to fill each half of squash.
  7. In a nonstick baking pan, place the stuffed squash halves. Bake for 10 minutes at 350 degrees. Serve one squash half per person.
Recipe Notes

For a sweet-tangy note, add blueberries to stuffing.  The stuffing is also nice as a side dish, salad, or snack.

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