Oven Baked Acorn Squash Gratin
Ingredients
-
1
whole
acorn squash
-
150
g
mushrooms
-
1
rib
celery
-
½
whole
red bell pepper
-
½
whole
yellow bell pepper
-
1
small
white turnip
-
1
whole
tomato
-
1
tsp
sea salt
-
½
tsp
black pepper
-
1
tsp
paprika
-
½
tsp
Sambal Oelek
-
1
tbsp
dried oregano
-
1
tbsp
fresh sage
-
¼
cup
pumpkin seeds
-
¾
cup
water
-
½
cup
0% fat Greek yogurt
-
60
g
swiss cheese
-
60
g
sharp cheddar
Instructions
- Bake the acorn squash the day before or at least 4 hours prior by preheating the oven to 375°F.
- Cut the squash in half, remove seeds, season with salt and pepper, and place face down in a baking dish with about a cup of water.
- Bake for 45 minutes to 1 hour until tender, then allow to cool completely.
- Scoop out the flesh and cut it into large chunks.
- Preheat the oven to 375°F again.
- In a skillet, heat cooking spray and cook the mushrooms until golden brown.
- Add celery, bell peppers, turnip, salt, pepper, and oregano; cook until vegetables start to wilt.
- Add water, Sambal Oelek, sage, and tomato; cook until water evaporates.
- Mix yogurt and remaining water in a bowl.
- Combine squash, pumpkin seeds, and yogurt mixture with the vegetables, stirring gently.
- Transfer to baking dishes and sprinkle with cheeses.
- Bake for 10-12 minutes until cheese is melted and mixture bubbles.
- Broil for an additional 2-3 minutes until cheese is golden.
Nutrition Facts (estimated)
Servings
3-4
Calories
289
Total fat
14g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
30mg
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