Squash-Tomato Combo
A hearty and flavorful combination of roasted acorn squash filled with a savory tomato and bacon mixture, perfect for cozy dinners and vegetable lovers alike.
Ingredients
Instructions
- Cut the acorn squash in half and remove the seeds.
- Place the squash halves cut side down in a lightly greased baking dish.
- Bake in a 350°F oven for 35 minutes.
- Meanwhile, cook bacon in a 10-inch skillet until crisp.
- Drain the bacon and reserve 2 tablespoons of drippings.
- Crumble the bacon and set aside.
- Cook the sliced onion and chopped green pepper in the bacon drippings until tender.
- Stir in the undrained tomatoes, sugar, salt, crushed basil, and pepper.
- Simmer uncovered for 10 minutes.
- Remove the squash from the shells, leaving about 1/4 inch of flesh.
- Cube the squash and add it to the tomato mixture.
- Simmer for an additional 10 minutes.
- Spoon the mixture into the squash shells and garnish with crumbled bacon.
- Serve hot; great reheated.
Nutrition & Diet Analysis (per serving)
269
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).