How To Make Dates and Onion Stuffed Squash
This easy-to-make baked stuffed squash dish is loaded with a flavorful filling made of bacon, dates, onions, chicken broth, and spices!
Serves:
Ingredients
- 2slicesbacon,chopped
- 1onion,chopped
- ⅔cupdates,chopped
- ½tsporegano,dried
- ½tspbasil,dried
- 2tbspchicken stock
- 1butternut squash
Instructions
-
Preheat the oven to 375 degrees F.
-
Cook and stir the bacon in a large skillet over medium-high heat for about 10 minutes until evenly browned.
-
Use a slotted spoon to remove the bacon and discard most of the drippings, leaving about 2 teaspoons of bacon drippings in the skillet.
-
Drain the bacon on paper towels. Cook and stir the onion in the hot drippings for about 5 minutes until translucent.
-
Stir the cooked bacon, dates, oregano, and basil into the onion.
-
Add the chicken stock to thin the filling.
-
Cut the top and stem from the squash, jack o’lantern-style, and scoop out the seeds and stringy pulp.
-
Cut out and discard the small button at the bottom of the squash.
-
Stuff the date filling into the cavity and replace the top.
-
Set the squash into a baking dish, pour in ½ inch of water, and cover with aluminum foil.
-
Bake in the preheated oven for 40 minutes to 1 hour until the squash is tender.
-
Test the doneness by removing the top and inserting a thin, sharp knife into the flesh at the bottom.
-
Slice the squash into wedges to serve.
Nutrition
- Calories: 236.14kcal
- Fat: 6.06g
- Saturated Fat: 1.99g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.59g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 46.18g
- Fiber: 5.60g
- Sugar: 29.27g
- Protein: 4.30g
- Cholesterol: 9.79mg
- Sodium: 113.37mg
- Calcium: 94.24mg
- Potassium: 784.97mg
- Iron: 1.40mg
- Vitamin A: 669.57µg
- Vitamin C: 28.59mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!