Twice-Baked Squash Recipe

Name: Twice-Baked Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium acorn squash; ¼ cup chopped onion; ¼ cup green pepper; ¼ cup chopped celery; ½ teaspoon curry powder; 1 tablespoon butter; 2 cups diced ham; ⅓ cup pitted ripe olives; ½ teaspoon salt; 2 tablespoons milk; ½ cup corn flakes, crushed

Servings: persons

3 medium acorn squash
¼ cup chopped onion
¼ cup green pepper
¼ cup chopped celery
½ teaspoon curry powder
1 tablespoon butter
2 cups diced ham
⅓ cup pitted ripe olives
½ teaspoon salt
2 tablespoons milk
½ cup corn flakes, crushed

1
Cut 3 medium acorn squash in half lengthwise; remove seeds.
2
Place, cut side down, in shallow baking pan; Bake in 350* oven 35-40 minutes or till tender.
3
Meanwhile, in saucepan, cook chopped onion, chopped green pepper, chopped celery and curry powder in butter till vegetables are tender but not brown, about 10 minutes.
4
Stir in diced cooked ham and sliced olives; set aside.
5
Scoop out squash from shells, reserving shells.
6
In small mixing bowl, whip squash with 1/2 teaspoons salt and enough milk to make a fluffy mixture, about 2 Tblsp.
7
Combine squash with ham mixture; return all to squash shells.
8
Sprinkle cornflakes over top of filled squash.
9
Bake at 350* for 15 minutes.

316

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 11 ingredients. The key ingredients include: 3 medium acorn squash, ¼ cup chopped onion, ¼ cup green pepper, ¼ cup chopped celery, and more.

Yes, Twice-Baked Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Twice-Baked Squash

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