Fall squash

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Colorado’s soil is great for growing a lot of great produce, but as we creep into fall, it’s all about the squash. King Soopers offers all kinds of nutrition events to help you live healthier. To find these events log onto kingsoopers.com/healthmatters

Acorn Squash and Spinach Lasagna

Makes 9 servings

Ingredients:

  • 4 cups acorn squash puree
  • ½ teaspoon dried rubbed sage
  • Salt and pepper to taste
  • 1 container part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup frozen chopped spinach, steamed
  • 8 oven-ready lasagna noodles

Directions:

  1. Pre-heat oven to 400 degrees Fahrenheit. Coat an 8-inch square baking dish with cooking spray; set aside.
  2. In a medium bowl mix squash puree with sage, salt and pepper to taste. Squeeze excess moisture from the spinach using a clean dishcloth or stack of paper towels. In another bowl, combine ricotta, Parmesan cheese, spinach, salt and pepper.
  3. Layer 2 lasagna noodles in the bottom of the baking dish and spread with half of the squash mixture. Layer 2 more noodles and spread with half of the ricotta mixture. Repeat layering with the remaining noodles and mixtures. Sprinkle top (ricotta- spinach mixture) with remaining ½ cup Parmesan.
  4. Cover baking dish with foil and bake for 45 minutes or until lasagna is heated through. Remove foil and bake an additional 20-25 minutes or until golden on top. Enjoy!

 

 Acorn Squash Rings with Pine Nuts and Pomegranate

Makes 4 servings

Ingredients:

  • 2 acorn squash, 1 pound each
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 5 cloves garlic halved
  • 1 tablespoon pine nuts
  • ¼ teaspoon pepper
  • 2 tablespoons pomegranate arils

Directions:

  1. Pre-heat oven to 400 degrees F. Coat sheet pan with cooking spray.
  2. Cut the squash crosswise into ½ inch rings thick and scrape the seeds from the center of the ring and discard. Place the rings on the pan in a single layer. Brush with half the olive oil and sprinkle with half of the salt. Bake for 15 minutes.
  3. While squash bakes, toss the garlic in remaining olive oil. Then sprinkle garlic and pine nuts over the squash.   Continue baking until squash is tender and the pine nuts are lightly browned, about 10-15 minutes.
  4. Remove from the oven and sprinkle rings with pomegranate and remaining salt and pepper. Enjoy!

 

 Acorn Squash Stuffed with Moroccan–Spiced Beef

Makes 4 servings

Ingredients:

  • 1 pound 93% lean ground beef
  • 1 medium onion, diced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 acorn squash, 1 pound each, halved, seeds removed

Directions:

  1. Pre-heat oven to 400 degrees F.
  2. In a medium bowl combine spices, beef and onion gently. Divide beef mixture into four parts and pack one into each acorn squash half.
  3. Place each stuffed squash in a baking dish. Add 1 inch of water to the bottom of the dish and cover with foil.
  4. Bake for 1 hour or until squash is tender and a thermometer inserted into the stuffing reads 160 degrees. Enjoy!