Mac and Cheese Stuffed Squash Bowl
Ingredients
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Acorn squash -- 6 each
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Olive oil -- 3/4 cup
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Salt-- 1/8 tsp
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Black pepper -- 1/8 tsp
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Stouffer’s White Cheddar Macaroni and Cheese -- 83 oz
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Dried cherries -- 11 oz
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Onions, yellow, peeled, julienne, sautéed -- 3 cups
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Sage, minced -- 2 tbsp.
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Paprika -- 1 1/2 tsp
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Walnuts, toasted, chopped, divided-- 1 qt.
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Kale, ribbed large, chopped -- 1 qt
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Cornmeal, yellow -- 1/4 cup
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Kale chips -- 24 each
Preparation
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1Cut 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.
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2In 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.
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3Mound in center of acorn squash.
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4Sprinkle with 1 teaspoon cornmeal and bake for an additional 20 minutes.
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5Garnish with 2 kale chips and 1 1/3 tablespoons additional walnuts.
Components
