Veal Stuffed Acorn Squash
Veal Stuffed Acorn Squash is not only an easy veal recipe, but a bold explosion of flavors: nutrient-dense kale, sweet cranberries, toasted cinnamon raisin bread, and protein-packed ground veal - all packed neatly into an acorn squash bowl.
1 hour 15 minutes
3 small acorn squash, about 1-1/4 lbs. each
2 Tbsp. olive oil
2 ribs celery (3 oz.), diced
1 onion (5 oz.), diced
1 lb. ground veal
4 oz. mushrooms, trimmed and sliced
1-1/4 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 cups packed chopped kale (about 4 oz.)
4 slices cinnamon raisin bread, cut into 1/2-inch cubes and toasted
1/2 cup dried cranberries (optional)
1/2 cup reduced-sodium chicken broth
Preheat oven to 375° F. Cut each squash lengthwise in half through the stem end; scoop out seeds and strings. Cut a thin slice off bottom of each squash half so that it will sit firmly. Place squash halves, cut-side down on foil-lined, greased baking sheet. Bake 25 to 30 minutes or until squash is tender but not mushy; keep warm.
Meanwhile, prepare squash filling: In large skillet over medium heat, in hot olive oil, cook celery and onion 5 minutes. Increase heat to medium; add veal and cook 2 – 3 minutes, stirring to break up meat. Add mushrooms, poultry seasoning, salt and pepper and continue to cook until veal is no longer pink and mushrooms are tender, stirring frequently.
Add kale; cook 3 to 4 minutes or until kale wilts and is tender, stirring frequently. Remove mixture to bowl; stir in bread, cranberries and broth.
Spoon hot veal mixture into center of each roasted squash half, reheating stuffed squashes if necessary.
Nutritional Information Per Serving
40 mg cholesterol; 0 g trans fat; 10 g fiber; 5 g sugar; 10% DV calcium; 20% DV iron; 25% DV potassium.