Looking for a fabulous Thanksgiving side or the perfect comfort meal to come home to after a long day? This roasted garlic risotto stuffed acorn squash delivers!
If you’re on the look-out for a way to eat healthy without completely disrupting the wonderfully festive, cozy vibes that make this time of year so special, look no further; we have you covered here! 8 ingredients including my all-time favorite Aldi find, this recipe is as tasty as it is simple.
So there’s a constant debate out there: Aldi or Trader Joe’s. I’m one of those wanna-be, used-to-be Trade Joe fanatics – heck, when we lived in North Carolina, there was a Trader Joe’s on every corner. Since relocating back to Pennsylvania, logistics have become quite finicky for us and now our closest Trader Joe’s is an hour away (insert sobbing, Kim K style here). I’m totally willing to make that drive.
NOW ask yourself (2+ kids deep, getting ready to make that grocery trip), “Does Trader Joe’s offer Instacart?”
The answer is a resounding, “NO!” Aldi’s Instacart has saved me so much headache, so much hassle over the last year, I’m in it so hard and I’m honestly not looking back. I get everything I need and their produce is perfect. Now, when I venture out into that foreign world of entering the actual store, I must admit, I am like a kid in a toy store around Christmas time and only on Santa’s budget!
So what is my favorite Aldi’s find? Well, there’s a lot. But at the top of that mountain is their Priano products, especially their Risotto. AMMMAZING. You are simply pouring water over goodness, letting it soak in and that’s it. Here’s the risotto we are using for this recipe:
That’s IT! Slam dunk, home-run. I am using Italian sausage for this recipe which gives it an extra boost of flavor. You can choose to admit this or even the risotto for a more carb/keto-friendly recipe. The acorn squash itself is so flavorful with an extra sweetness but savory taste at the same time.
How can I make this recipe low carb?
To make this recipe low carb, simply omit the risotto and substitute riced cauliflower. You will want to add 3-4 minced garlic cloves or a good tablespoon of roasted garlic powder to give it that garlicky taste. For a more creamier option, add 1/2 cup heavy cream and extra parmesan cheese.
Can I meal prep roasted garlic risotto stuffed acorn squash?
You can absolutely turn this into a meal prep. This recipe is delicious as leftovers. You will need 4 meal prep containers. Instead of serving this stuffed inside the acorn squash shell, you will want to scoop it out or cube the acorn squash instead.
I promise you, this recipe delivers! Whether using it for a weekend meal, weeknight comfort dish, meal prep or a side for your Thanksgiving feast, I hope the comfort of this roasted garlic and risotto finds a quick place in your staple of family recipes. This recipe is certainly a count-on in our home!
Roasted Garlic Risotto Stuffed Acorn Squash
- SFSugar Free
- 2 small acorn squashes, or 1 large
- 1 medium red onion, chopped
- 2 stalks celery, chopped
- 4-5 sweet peppers, chopped
- 1 tablespoon olive oil
- 6 ounces package Priano Roasted Garlic Risotto
- ½ pound sausage, optional
- ½ cup parmesan cheese
- salt and pepper , to taste
- Preheat oven to 400 degrees
- Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
- Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
- Drizzle each squash half with olive oil, salt, and pepper.
- Roast for in preheated over for 40 minutes – or until fork tender.
- While squash is roasting prepare Priano Roasted Garlic Risotto according to package directions.
- In a large skillet over medium heat – heat oil and add red onion, celery, sweet peppers, salt and pepper to taste. Cook until onions begin to soften.
- Add (and remove sausage casings) sausage and cook until sausage is crumbled and browned on all sides; remove from heat
- Once squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with a layer of risotto, then sausage mixture, risotto and finally top with sausage mixture. Sprinkle Parmesan cheese on top.
- Return to oven to broil- about 2-5 minutes, until Parmesan cheese is crispy.
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