Squash with Pea Stuffing

Serves 4


4 small acorn squash, cut in half

1/4 to 1/2 cups water

1/2 cup diced celery

1/2 cup diced onion

1/3 cup fresh squeezed orange juice

1 pkg frozen baby sweet peas (16 oz)

1 Tbsp. arrowroot powder

1/2 cup chicken broth

2 tsp. raw honey (or liquid stevia to taste)

1/2 tsp. salt

1/8 tsp. pepper

1/3 cup dried unsweetened cranberries

In a 9×13 baking pan, place squash cut side down. Add water and bake in preheated 350 degree oven for 20-30 minutes or until tender (the sides will be soft when squeezed). Remove from oven and set aside.

In medium saucepan add 1/4 cup water, celery and onions and healthy sauté 5 minutes until tender. (Add more water as needed to keep then cooking and not sticking to the pan). Add orange juice and peas, and cook 5 minutes, stirring frequently.

Whisk together arrowroot and chicken broth. Stir into pea mixture. Remove from heat, stir in honey (or stevia), salt, pepper and dried cranberries.

Scoop approx. 1/2 cup of mixture into each squash and serve.

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