Instructions
- Preheat oven to 400 degrees. Take the acorn squash and cut off both ends, then cut in half. Scoop out the seeds and you should have a nice bowl for the stuffing. Lightly cover in olive oil (tablespoon should be enough for both halves) and salt and pepper to taste. Place on a baking sheet and bake for 40 minutes.
- Take a medium sized saute pan and heat. Add olive oil, onion, celery, Himalayan salt, all the peppers and the rosemary and saute for three to five minutes. Next add garlic and mix in. Then add apple and saute for 2 minutes. Next add bread crumbs and parmesan. Mix until well blended and heated through.
- Remove acorn squash from oven, add filling and then sprinkle with parmesan cheese. Bake for another 20 minutes at 400 degrees.
- Serves 2. Double filling recipe for each acorn squash needed.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving