Spanish Baked Acorn Squash |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This recipe came from a former neighbor. Thanks, Lois! It can be served as either a main dish or a side dish and is different from most acorn squash recipes because it isn't sweet. It smells absolutely wonderful while it's baking. I usually make it using just one squash, then serve the leftover onion, pepper and celery mixture over baked potatoes at another meal. And just for the record, I have no idea why this recipe is called Spanish . Ingredients:
2 (1 lb) acorn squash |
2 teaspoons butter or 2 teaspoons margarine |
salt and pepper, to taste |
4 slices bacon |
1 cup chopped onion |
1 cup chopped green pepper |
1 cup chopped celery |
1 cup tomato sauce |
1/2 teaspoon ground oregano |
Directions:
1. Preheat oven to 400 degrees.
2. Cut squash in half and remove seeds and fibers.
3. I also cut a very thin slice from the other side of the squash so it won't wobble while it's baking.
4. Put 1/2 tsp butter, Salt and Pepper in each squash cavity.
5. Place squash halves in an ungreased baking pan (I use a CorningWare casserole with a lid).
6. Fry bacon until crisp, drain and crumble.
7. Reserve bacon drippings.
8. Saute onions, peppers and celery in drippings until tender.
9. Stir in tomato sauce and oregano.
10. Simmer 3- 4 minutes.
11. Spoon tomato sauce mixture into hollow of each squash.
12. Top with bacon.
13. Pour water into dish to 1/4 inch depth.
14. Cover baking dish.
15. You can use foil if you don't have a cover for the dish.
16. Bake for 30 minutes until squash is tender.
|
|