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.
Tips & Substitutions
For a vegetarian option, you can omit the bacon and use olive oil for sautéing the onion and green pepper. Consider adding a pinch of red pepper flakes for heat or some grated Parmesan cheese for extra flavor. If acorn squash isn't available, any similar winter squash can work, like butternut or delicata. Adjust the sugar based on the acidity of your tomatoes.
Serving Suggestions
Serve this dish hot as a main course or as a hearty side. It pairs beautifully with seasoned pan-baked potatoes or a fresh green salad. For a complete meal, consider serving alongside grilled chicken or pork, as the flavors complement each other well. It's also great for potlucks or family gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat until warmed through, or reheat in the oven at 350°F until hot. This dish can also be enjoyed cold or at room temperature, making it versatile for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Squash-Tomato Combo contains roughly 149 calories, with 7g protein, 15g carbohydrates, and 8g fat. It is an excellent source of vitamin C (144% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 739mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the squash and filling in advance. Bake the squash and make the tomato mixture, then store them separately in the refrigerator. When ready to serve, fill the squash shells and reheat in the oven until hot. This makes it convenient for busy weeknights or entertaining guests.
What can I substitute for bacon?
If you're looking for a meatless alternative, you can use smoked paprika or liquid smoke to mimic the bacon flavor. Alternatively, turkey bacon or pancetta can be used if you prefer a leaner option. Just ensure to adjust the cooking time accordingly, as these substitutes may cook differently.
How do I know when the squash is done baking?
The squash is done when it is tender and can be easily pierced with a fork. After baking for 35 minutes at 350°F, check for tenderness; if needed, bake for an additional 5-10 minutes. The flesh should be soft but not mushy, perfect for scooping into the filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).