Easy & Yummy Parmesan Roasted Garlic Acorn Squash

It’s the new year, and you’re ready to try a new, healthy dinner recipe. Delight the fam with a veggie-forward meal using yummy Parmesan Roasted Garlic Harvest Snaps and easy-to-find acorn squash!

Here’s what you’ll need:

• 2 acorn squash
• 1 Tbsp. olive oil
• ½ tsp. salt

Breadcrumb Topping:

• ⅔ cup pecans (optional)
• ⅔ cup bread crumbs
• ¼ cup parmesan cheese, grated*
• ½ tsp. dried basil

Filling:

• 1 lb. ground turkey, ground beef or sausage
• 2 Tbsp. olive oil
• 1 cup diced onion
• 1 cup apple with skins, diced
• 2 cloves garlic, crushed
• ⅓ cup dried cranberries, coarsely chopped
• ¼ cup pumpkin seeds (optional)
• ¾ tsp. ground sage
• ¾ tsp. salt to taste
• 1 egg

How to make it happen:

• Pre-heat oven to 400 degrees F.
• Slice each acorn squash in half lengthwise and scoop out the seeds.
• Rub the cut side of the squash with olive oil and place on a baking sheet cut side down. Roast for about 35 minutes, or until tender. Finished squashes will have a softened exterior with a tender interior.

While the squash is roasting:

• Combine all topping ingredients in a food processor and pulse until mixture is crumbly. 
• Sauté ground meat in a saucepan with 1 tablespoon olive oil for 6-8 minutes, or until meat is cooked.
• Remove cooked meat and place in a large bowl. In the same saucepan, add 1 tablespoon oil, onion, apple and garlic. Sauté for 5-6 minutes.
• Combine ground meat, apple/onion mixture, ⅔ of the breadcrumb topping mixture, and remaining filling ingredients in a large bowl.

After the filling is made:

• Allow squash to cool slightly until easily handled and use a fork to make room for filling. Fill each acorn squash half with ¼ of the mixture.
• Top each squash boat with sauce and top with remaining breadcrumb mixture, and mozzarella cheese.
• Bake at 400 degrees F for around 12 minutes or until hot and bubbly. Remove from oven and top with crunched Roasted Garlic Parmesan Harvest Snaps for a crunchy finish that your kids will love!

Enjoy!