Fall is finally here! I spent the weekend in pajamas catching up with my TV shows, wishing I had a fireplace, or a warm body close by, finally unpacking from my trip to Seattle and doing 3 loads of laundry. I also went to see Gone Girl, which I highly recommend, and of course cooked a couple of things.
One of the recipes I made was this Twice Baked Acorn Squash with Roasted Garlic Sabra Salsa. This is a third recipe I've created for Sabra using their line of salsa products. You can read all about my awesome trip to Bakersfield sponsored by Sabra and the first two recipes I created: Sabra Salsa Burger with Peaches, Avocado & Sriracha Mayo and Sweet & Spicy Shrimp with Sabra's Mango Peach Salsa, Pineapples and Scallions Over Orzo.
Make sure to check out Sabra's special website for their salsa line where you can find videos of farmers singing to tomatoes, coupons, sweepstakes and recipes.
I also want to give a huge shout out to my friend Heather, the creator of Spiceologist, who has teamed up with Sabra and shared with me a block of her gorgeous spices! Not only does this block look gorgeous, the spices smell incredible! I've used a few spices in my regular cooking already, and for this recipe I used Heather's zaatar. {Hopefully one day I'll meet Heather in person!}
What To Do With Acorn Squash: Twice Baked Acorn Squash with Roasted Garlic Sabra Salsa
Ingredients
1 acorn squash, halved, seeds removed
olive oil
salt & pepper
2-3 teaspoons zaatar
1/2 cup Sabra's roasted garlic salsa
1 cup shredded sharp cheddar cheese, divided
3 tablespoons chopped parsley, divided
chips to serve
Directions
1. Preheat the oven to 425 degrees.
2. Drizzle acorn squash halves with olive oil and season with salt and pepper and zaatar. Roast the squash cut side up for about 30 minutes or until tender.
3. Allow the squash to cool slightly and carefully remove the flesh using a spoon keeping the outer shell intact.
4. In a bowl, mash the acorn squash insides and add the salsa, 3/4 cups of cheddar cheese and 2 tablespoons parsley. Add more salt and pepper if needed.
5. Turn the oven down to 375. Add the acorn squash mixture back into the shell (you can use one of the halves or both or even simply use a baking dish), top with remaining cheese and bake for 15-20 minutes until the cheese is golden brown.
6. Top with parsley and serve with chips or toasted sliced bread or as a side dish.
I really liked how this dish turned out, and it's pretty healthy...other than the cheese :)
Disclosure: Sabra compensated me for recipe development. All opinions are my own.
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