Pot Pie Stuffed Acorn Squash

One day while shopping at Trader Joe’s I noticed they had an acorn squash which was stuffed with pot pie filling, turkey and had a golden flakey crust on top of it. I wanted to purchase it, but it had 2 or 3 servings in it and I felt cutting it to share with someone would make the inside just ooze out. So I put my thinking cap on and decided I’d make my own version at home.
Since I had all the ingredients at home, I decided to make this for myself for dinner one night. It was so easy to put together because I roasted my acorn squash beforehand and baked off my chicken breast. Admittedly this does take a bit of time to put together … but the end result is well worth it!  After that it was just combining ingredients, and returned it back to the oven to finish baking and to cook off the crescent roll.
The entire dish was only 7 points plus values!
½ cup Libby’s mixed vegetables
½ cup chicken gravy
1 Purdue Simply Portioned chicken breast, seasoned & baked
½ roasted acorn squash
1 sheet reduced fat crescent roll, rolled out
Cut acorn squash in half, remove the seeds and place onto a baking sheet – cut side up. Season with salt and pepper and place into a 350 degree oven for roughly 30-40 minutes until you can poke the top with a fork gently.
Season raw chicken breasts with poultry season and bake in a 350 degree oven for roughly 25 minutes until chicken breast is cooked completely.
Cut up 1 chicken breast into chunks and combine with vegetables and gravy. Toss then spoon into the center of the acorn squash.
Gently roll out 1 serving of a crescent roll and place that over the top of the squash.  Cut a few slits into the top of the crescent roll and return to the oven for 15-20 minutes until the crescent roll is cooked through completely.

Dinner: Sirloin with Peppers and Onions, Acorn Squash and Potato

Every once in a while I get in the mood for sirloin steak tips. Typically we make them on the grill or under the broiler but after experimenting with steak tips in the oven I’ve found I quite ebecause usually that means a tough piece of meat. But that’s not the case with the steak tips. I’ve been blessed with my parents ability of throwing flavors together and having it work — so that’s typically what I do with these tips.

I trim the excess fat off the sirloin and cut it up into chunks and bite size pieces. I add these pieces of meat to a baking dish with sliced peppers and onions. Then the magic happens. I season the dish up with a little black pepper, salt, McCormick steak seasoning, Trader Joe’s 21 Season Salute, minced garlic, a splash of teriyaki sauce, a splash of mild BBQ sauce, and a small glob of Texas Steak Marinade. I mix everything together and bake in a 350 degree oven for about 20-25 minutes (depending on how well my steak is cooking). All the flavors combine and make a tasty “gravy” and the meat is very soft with that classic “melt in your mouth” texture. I don’t have the measurements because I truthfully don’t measure them out I eyeball it — but I’ll develop this into a recipe soon because it’s definitely worth trying.
I like to serve this up with potato and a vegetable. This time I went with my classic baked potato (which I conveniently cooked in the microwave to make it simple) and paired it with a half of acorn squash. You can find my super simple acorn squash recipe here.

The entire meal – as pictured, was only 9 points plus! 5.5 oz potato, 3 oz sirloin with peppers and onions and 1 acorn squash. Filling, delicious and utterly worth it.

QUESTION:What is one of your favorite repeat meals?

Roasted Acorn Squash with Brown Sugar

Acorn squash … a hidden jewel in the squash world. At least in my opinion. Growing up my mother would make roasted acorn squash with butter and brown sugar typically on Sunday to go alongside Sunday dinner. Since I was a youngster this dish has always been a favorite of mine. Because I enjoy it so much I’ve incorporated it into my lifestyle – deciding to pull back on the amount of brown sugar sprinkled into each squash half and eliminating the butter. I find using a bit of spray butter gives the dish a mild butter flavor and the brown sugar works wonders because it helps caramelize the squash and really enhances the squashes flavor.
I cooked up 2 acorn squashes, but for the purpose of this very simple recipe you could cook as many or as few squash as you choose. The points plus would not differ, unless you were to eat a whole squash as a meal.
I enjoy and serve these in their original form. I do not scoop the pulp out of the skin. I find scooping it out myself makes for a little bit of a fun eating experience.

Serves 4. 1 Points Plus Value.

– 2 Acorn squash, cut in half, seeds removed
– 4 tbsp brown sugar
– 8 sprays, butter flavored spray (Spray Butter)

Preheat oven to 350 degrees.

Place halved acorn squash on a non-stick baking sheet. Spray each half with 2 sprays of butter spray then add in 1 tbsp of brown sugar to each squash half.

Bake in oven for roughly 45 minutes. Keep in mind cooking times may vary depending on the size and thickness of your acorn squash. If it’s not done at the end of 45 minutes extend the cooking time by 10 minutes until done. It’s done when a fork can be inserted into the squash pulp easily.

Plate up & enjoy!