Shakshuka Stuffed Acorn Squash + {Wolfgang Puck Oven Review}

by Chrissy

Shakshuka Stuffed Acorn Squash_LYK15

Earlier this week I shared the loveliest Shakshuka recipe with you all.

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I really do hope that you followed my advice and hurried off to the store to grab the ingredients to whip up this dish. Because now, I bring to you a fancy way to utilize any and all (if there were any) leftovers.

Shakshuka Stuffed Acorn Squash_LYK13

Sometimes, roasting squash can be a bit of an undertaking for dinner, because of the lengthy bake time.

So, I’d like to introduce you to the Wolfgang Puck Pressure Oven, which is fresh to the market. It has just come out, with perfect timing for the holidays, both to cook faster turkey feasts and to wrap and place under the Christmas tree!

 

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photo via

This countertop oven uses pressure technology, providing all of us busy bees with the chance to cook tasty meals, up to three times faster. It can be used to cook meats, veggies, baked goods, and lots of other great dishes!

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It has all of the great functions that a normal oven has, but this oven can fit on a counter, it heats up in minutes and the rotisserie function makes a killer rotisserie chicken, loaded with flavor.

You can bet that was the first recipe that I made with the Wolfgang Puck Oven. Best rotisserie chicken around!

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The pressure seal is a really great aspect of the oven, because as it allows the cook time to be reduced, it seals in moisture to ensure quality, flavor and moisture. I have used the pressure seal technology with almost everything that I have cooked or baked in the oven and have had quick and flavorful results.

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With this stuffed acorn squash recipe, the pressure seal keeps the squash from drying out and ensures a much faster cook time, allowing me to put dinner on the table at a reasonable hour… my man was happy about that!

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Now about that stuffed squash…

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Holy squirrels (acorn squash, get it?)…I’ve always been a fan of acorn squash, but stuffed with Shakshuka?! It is simply a life-changer.

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The smoky, flavorful tomato and veggie sauce is the perfect complement to the buttery, nutty roasted squash bowl.

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The versatility of this squash allows for an easy way to use leftovers, without having to eat them again, as you did the night before. Switch it up and make it more exciting!

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*Disclaimer: We were given this product to review, but were not compensated in any other way. The views, recipe and opinions are our own.

 

 

Shakshuka Stuffed Acorn Squash

Print Recipe!

Serves 1 (can easily roast more squash to increase servings)

Ingredients:

1 acorn squash (or more, if serving more people)

Olive oil

pinch of salt and pepper

Shakshuka, about 1 cup w/ 1 poached egg per squash

Basil, for garnish

Plain Greek yogurt, for garnish (optional)

 

Directions:

Preheat oven to 400 degrees F.

Slice the top 1/4 of of the acorn squash. Place both pieces on a foil lined baking sheet with sides or baking dish, cut side up. Drizzle with a little olive oil, and sprinkle a pinch of salt and pepper on top.

Bake for about an hour minutes, until inside of acorn squash is easily pierced with fork (see note below, regarding cook time).**

Remove from oven and transfer to serving dish. Spoon about a cup of heated Shakshuka or so, depending on the size of squash cavity. Be sure you have a poached egg included and spoon that on top. Garnish with fresh basil and a little Greek yogurt. You may gently place squash top on, for serving.

**I cooked my acorn squash at 400 in the Wolfgang Puck Pressure Oven, using the Pressure Seal technology. I did not need to place water in the bottom of my baking dish and the squash was cooked through in 40 minutes.

 

 

From the Little Yellow Kitchen,

Chrissy

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