Acorn Squash-Tomato Hash recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Ingredients
- 1 small acorn squash, halved and seeded 2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes, undrained 4 ounces fresh mushrooms, chopped 3 tablespoons red wine 1 tablespoon dried basil ½ (5 ounce) bag fresh baby spinach, stems removed salt and ground black pepper to taste
Nutrition Info
- 142.8 caloriescarbohydrate: 15.8 gcholesterol: : -fat: 7 gfiber: 3.3 gprotein: 3.3 gsaturatedFat: 1 gservingSize: -sodium: 217.6 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Acorn Squash-Tomato Hash
Directions
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Place acorn squash cut-side down in a glass baking dish. Pierce the skin in a few places with a sharp knife. Pour in 1 inch water.
Cook squash in the microwave on high until tender, 10 to 15 minutes. Cool until easily handled, about 5 minutes. Scoop flesh into a large bowl, discard skin.
Preheat a large, heavy skillet over medium heat. Add olive oil. Add onion and garlic, cook and stir until onion is translucent, 4 to 5 minutes. Stir in diced tomatoes with their liquid, simmer until softened, 3 to 5 minutes. Stir in mushrooms, cook until softened, about 2 minutes.
Stir squash gradually into the skillet. Pour in red wine, stirring to loosen mixture. Add basil. Simmer, stirring occasionally, about 2 minutes. Spread spinach on top. Cover skillet, cook until wilted, 3 to 5 minutes. Stir spinach into the mixture. Season with salt and pepper.