Acorn Squash-Tomato Hash recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Ingredients

1 small acorn squash, halved and seeded
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
4 ounces fresh mushrooms, chopped
3 tablespoons red wine
1 tablespoon dried basil
½ (5 ounce) bag fresh baby spinach, stems removed
salt and ground black pepper to taste

Nutrition Info

142.8 calories
carbohydrate: 15.8 g
cholesterol: : -
fat: 7 g
fiber: 3.3 g
protein: 3.3 g
saturatedFat: 1 g
servingSize: -
sodium: 217.6 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place acorn squash cut-side down in a glass baking dish. Pierce the skin in a few places with a sharp knife. Pour in 1 inch water.

  2. Cook squash in the microwave on high until tender, 10 to 15 minutes. Cool until easily handled, about 5 minutes. Scoop flesh into a large bowl, discard skin.

  3. Preheat a large, heavy skillet over medium heat. Add olive oil. Add onion and garlic, cook and stir until onion is translucent, 4 to 5 minutes. Stir in diced tomatoes with their liquid, simmer until softened, 3 to 5 minutes. Stir in mushrooms, cook until softened, about 2 minutes.

  4. Stir squash gradually into the skillet. Pour in red wine, stirring to loosen mixture. Add basil. Simmer, stirring occasionally, about 2 minutes. Spread spinach on top. Cover skillet, cook until wilted, 3 to 5 minutes. Stir spinach into the mixture. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

I made this up as a way to use a squash and some leftover couscous. It looks awful, but it tastes really good! It has a nice flavor my wife called sweet and gentle. Serve in bowls over rice or couscous.

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