What You Need
1/4 cup Sundried Tomatoes, finely chopped
1 Acorn Squash, Halved and de-seeded
1/4 cup chopped (pulsated in processor) Almonds
2 cloves Garlic, minced
2 Shallots, sliced thin
Fresh Basil (about 4 leaves, chopped) -- or 1/2 tsp dried
Fresh Parsley (about 1 tsp chopped)
Pinch Red Pepper Flakes
2 Potatoes, cooked until tender
1 tsp Virgin Sunflower Oil (this will add an amazing flavor!)
1 tbsp Olive Oil
1 tsp Sea Salt
4 tbsp Water
Halve and de-seed your squash then plae each the halves into a pot of with 1 tsp salt. Bring to boil then remove. This is to soften the meat of the squash just enough to remove some for the stuffing.
Next, pre-heat the over to 350 degrees Fahrenheit. In a large bowl, mash the baked potatoes, squash from the acorn squash and mix with the spices, water, and oil. Fold in the minced garlic, Olive Oil, Salt, 2 tbsp of the Almonds, and the shallots. Then, fold the herbs and sun-dried tomatoes into the potato mash.
Spoon the mixture into the halves of squash, sprinkle with remaining almonds, and place into a bakinrg dish with 1/4 inch water. Cover with foil and bake 35-40 minutes. Remove foil, drizzle each with the sunflower oil and broil for 2-3 minutes, or untl brown. Serve hot! This is great because the squash will soften, adding more flavor and texture to the meal!