Nothing says fall like a stuffed squash. Nutritious, tasty and relatively cheap, acorn squash is a great way to say “hello autumn!” Amaranth is also a nutrition treasure – it’s a relative of spinach & swiss chard (who knew?!) and has some of its nutritional properties. One cup of amaranth has over 20% of your daily fiber, 12% daily calcium, and 29% daily iron.
Stuffing of your choice
Cook your stuffing and brown the amaranth when you cook it. In our recipe, we used chicken, zucchini and onions. After cooking a bit, we then added chopped up leftover burgers. Once your stuffing is almost finished, start prepping the acorn squash. Cut the top off the squash, scrape out the seeds and stuff. Depending on the size of your squash, baking at 360 F for 20 minutes should do the trick. You can tell it is finished when the bottom is a bit pliable.
On the first day, we at it out right out of the squash and then made a giant mess eating the rest of the squash. On the second day, once the squash was cooled, I cut them into these adorable little flowers. Just rest the squash on its side and cut! It’s easier to eat like this and is so cute:) Be sure to let it cool off before you try this – ours had already been refrigerated overnight, I’m not sure how it would turn out freshly baked and cut.
Stuffing with amaranth TIP: The amaranth can get a bit dried out on top after baking. If you like this, bake with the top off. If you would prefer a less crusty top, cover the squash with aluminum foil or put its cover back on it. Nom, Nom – amaranth is soooo goood!
Note: In addition to the benefits listed above, amaranth is rich in other vitamins, minerals and amino acids. Read more on the nutrition of amaranth.