Mac and Cheese Stuffed Squash Bowl

Name: Mac and Cheese Stuffed Squash Bowl
Total time: 60 s
Yield: 12
Ingredients: Acorn squash -- 6 each; Olive oil -- 3/4 cup; Salt-- 1/8 tsp; Black pepper -- 1/8 tsp; Stouffer’s White Cheddar Macaroni and Cheese -- 83 oz; Dried cherries -- 11 oz; Onions yellow peeled julienne sautéed -- 3 cups; Sage minced -- 2 tbsp.; Paprika -- 1 1/2 tsp; Walnuts toasted chopped divided-- 1 qt.; Kale ribbed large chopped -- 1 qt; Cornmeal yellow -- 1/4 cup; Kale chips -- 24 each

Preparation time
60 min
Difficulty Intermediate
Number of servings
12

Ingredients

Acorn squash -- 6 each
Olive oil -- 3/4 cup
Salt-- 1/8 tsp
Black pepper -- 1/8 tsp
Stouffer’s White Cheddar Macaroni and Cheese -- 83 oz
Dried cherries -- 11 oz
Onions, yellow, peeled, julienne, sautéed -- 3 cups
Sage, minced -- 2 tbsp.
Paprika -- 1 1/2 tsp
Walnuts, toasted, chopped, divided-- 1 qt.
Kale, ribbed large, chopped -- 1 qt
Cornmeal, yellow -- 1/4 cup
Kale chips -- 24 each

Preparation

1

Cut acorn squash in half, remove seeds, and brush each half with 1 tablespoon olive oil. Sprinkle each half with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake at 350° for 30-40 minutes or until tender.
2

In a medium work bowl, mix together 1 cup mac and cheese, 2 tablespoons cherries, 1/4 cup onions, 1/2 teaspoon sage, 1/8 teaspoon paprika, 1/4 cup walnuts, and 1/3 cup kale.
3

Mound in center of acorn squash.
4

Sprinkle with 1 teaspoon cornmeal and bake for an additional 20 minutes.
5

Garnish with 2 kale chips and 1 1/3 tablespoons additional walnuts.

Components

See Related Products

Stouffer’s White Cheddar Macaroni and Cheese 4 x 64 ounces (pouch pack)