Stuffed Baby Squash With Ginger Vinaigrette (Per Sonia Stevenson Recipe

Name: Stuffed Baby Squash With Ginger Vinaigrette (Per Sonia Stevenson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (8 ounce) squash (small, round type, e.g., acorn squash); sea salt, to taste; black pepper, freshly ground, to taste; olive oil, for spraying or brushing; 4 red bell peppers; 2 red onions, sliced; 2 medium mushrooms, sliced; 4 tomatoes, halved; 2 tablespoons olive oil; 1 tablespoon vinegar; 1 tablespoon olive oil; 2 garlic cloves, crushed; 1 inch fresh ginger, peeled and grated; ½ teaspoon salt

Servings: persons

6 (8 ounce) squash (small, round type, e.g., acorn squash)
sea salt, to taste
black pepper, freshly ground, to taste
olive oil, for spraying or brushing
4 red bell peppers
2 red onions, sliced
2 medium mushrooms, sliced
4 tomatoes, halved
2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon olive oil
2 garlic cloves, crushed
1 inch fresh ginger, peeled and grated
½ teaspoon salt

1
Pre-heat oven to 400F.
2
To make the squash --.
3
Cut the tops off the squash and set aside.
4
Scoop out the seeds and pith.
5
Season the cavity and let drain upside down.
6
Stuff the cavity with the roasted vegetables (can be made ahead of time) -- see steps 9-21 below.
7
Top with the lids and brush or spray with a little olive oil.
8
Return to the oven for 30-40 minutes, or until cooked through.
9
To make the stuffing (can be done ahead of time) --.
10
Halve and seed the bell peppers, then cut into 1/4 inch cubes.
11
Put the peppers, onions, mushrooms, and tomatoes in a roasting pan.
12
Season with salt and pepper.
13
Drizzle with olive oil.
14
Roast for 30 min to dry and char them.
15
Turn them so they cook evenly.
16
When ready to use, drizzle with vinaigrette (see steps 17-21 below) and stuff into squash shells.
17
To make the vinaigrette (can be done ahead of time) --.
18
Mix the vinegar, olive oil, garlic, giner, and salt in a bowl.
19
Pour over the vegetables.
20
Roast in the preheated oven for 10 minutes.
21
Stuff into squash shells.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 (8 ounce) squash (small, round type, e.g., acorn squash), sea salt, to taste, black pepper, freshly ground, to taste, olive oil, for spraying or brushing, and more.

Yes, Stuffed Baby Squash With Ginger Vinaigrette (Per Sonia Stevenson falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stuffed Baby Squash With Ginger Vinaigrette (Per Sonia Stevenson

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