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Acorn Squash-Tomato Hash

Rated as 3 out of 5 Stars
 made it  |  0 reviews   |   photos

"I made this up as a way to use a squash and some leftover couscous. It looks awful, but it tastes really good! It has a nice flavor my wife called sweet and gentle. Serve in bowls over rice or couscous."
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54 m servings 143 cals
Original recipe yields 4 servings


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  1. Place acorn squash cut-side down in a glass baking dish. Pierce the skin in a few places with a sharp knife. Pour in 1 inch water.
  2. Cook squash in the microwave on high until tender, 10 to 15 minutes. Cool until easily handled, about 5 minutes. Scoop flesh into a large bowl; discard skin.
  3. Preheat a large, heavy skillet over medium heat. Add olive oil. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Stir in diced tomatoes with their liquid; simmer until softened, 3 to 5 minutes. Stir in mushrooms; cook until softened, about 2 minutes.
  4. Stir squash gradually into the skillet. Pour in red wine, stirring to loosen mixture. Add basil. Simmer, stirring occasionally, about 2 minutes. Spread spinach on top. Cover skillet; cook until wilted, 3 to 5 minutes. Stir spinach into the mixture. Season with salt and pepper.

Nutrition Facts

Per Serving: 143 calories; 7 g fat; 15.8 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 218 mg sodium. Full nutrition

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