Vegetable Spam Stuffed Acorn Squash
Submitted by flutterbye
Roasted acorn squash halves stuffed with crispy SPAM, jicama, red bell pepper, and tomatoes in a ginger soy glaze. A fun, hearty weeknight main dish.
YIELD
6 servingsPREP
5 minCOOK
50 minREADY
55 minRoasted acorn squash makes a natural bowl for this savory, salty, slightly sweet filling of pan-seared SPAM, crunchy jicama, red bell pepper, and tomatoes.
A ginger-spiked soy sauce ties the whole thing together with bold umami flavor and a little caramelized edge.
The squash goes into the oven first, then the filling comes together quickly in a skillet while you wait.
Scoop, stuff, scatter green onions on top, and dinner is served.
Chef Tips
- Roast the squash cut-side down so the steam trapped inside cooks the flesh evenly and keeps it moist.
- Cube the SPAM small and sear it until the edges get crispy and golden. That crunch is what makes this dish.
- Jicama adds a refreshing, apple-like crunch that contrasts the soft squash. Don’t skip it.
Ingredients
Directions
Heat oven to 400℉ (200℃).
Lightly coat 13×9” baking pan with cooking spray.
Cut squash in half lengthwise.
Scoop out seeds.
Place squash, cut sides down, in pan.
Bake 40 minutes or until tender.
Meanwhile, in large skillet over medium-high heat, sauté SPAM 2 to 3 minutes or until lightly browned.
Remove from skillet.
Add bell pepper, jicama, onion, tomato, and pepper.
Cook 5 minutes, stirring frequently.
Add soy sauce.
Bring to a boil.
Return SPAM to skillet.
Heat thoroughly.
Fill each squash cavity with SPAM mixture.
Sprinkle with green onion.
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