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Mac and Cheese Stuffed Squash Bowl

  • 60 min
  • Intermediate
  • 12
  • 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