SQUASH - Roasted Corn Pudding in Acorn Squash

By Unblond1

Ingredients

• 1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
• 1/2 tablespoon olive oil
• 1/2 cup milk
• 1 egg
• 1/2 cup fresh corn kernels
• 1 clove garlic, finely minced or grated (my addition)
• 1/4 cup finely diced red or yellow pepper (my addition)
• 1 finely minced jalapeno (my addition)
• 3 slices bacon lardons, cooked and drained (my addition)
• 1/4 cup chopped scallions
• 2 tablespoons freshly chopped parsley
• pinch each of nutmeg, cumin and chili powder or cayenne pepper
• sea salt
• 1/3 cup (30 grams) grated white cheddar cheese or Tex-Mex Blend (my choice)

Details

Servings 2

Preparation

Step 1

Preheat the oven to 375F degrees with a rack in the middle.

Rub the flesh of the squash with the oil. Place cut side up on a baking sheet, leveling out the bottom with a knife, if necessary. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine the remaining ingredients except the cheese, holding back a few bacon lardons for garnish. Fill each of the squash bowls and return to the oven. Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. Top with the cheese and reserved bacon and run under the broiler to brown the cheese.

Nutrition Facts - 2 Servings

Amount Per Serving
Calories 478.2
Total Fat 20.1 g
Saturated Fat 7.6 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.6 g
Cholesterol 127.5 mg
Sodium 522.5 mg
Potassium 1,823.1 mg
Total Carbohydrate 62.4 g
Dietary Fiber 8.9 g
Sugars 5.2 g
Protein 19.1 g