Acorn SquashTomato Hash

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.

Acorn Squash-Tomato Hash Ingredients

• 1 small acorn squash, halved and seeded

• 2 tablespoons olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 (14.5 ounce) can diced tomatoes, undrained

• 4 ounces fresh mushrooms, chopped

• 3 tablespoons red wine

• 1 tablespoon dried basil

• (5 ounce) bag fresh baby spinach, stems removed

• salt and ground black pepper to taste

How to Make Acorn Squash-Tomato Hash

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.

Acorn Squash-Tomato Hash Nutritions

• Calories: 142.8 calories

• Carbohydrate: 15.8 g

• Cholesterol:

• Fat: 7 g

• Fiber: 3.3 g

• Protein: 3.3 g

• SaturatedFat: 1 g

• ServingSize:

• Sodium: 217.6 mg

• Sugar: 5.6 g

• TransFat:

• UnsaturatedFat: