By Request: Tzatziki and Stuffed Acorn Squash

One of my friends asked me what to do with cucumbers and squash, so I wanted to post my mother’s recipe for tzatziki as well as a Stuffed Acorn Squash recipe hubby and I made using my mother’s Amish recipe book. They’re both delicious, refreshing, and healthy. I hope this helps anyone who is trying to use up the rest of their summer vegetables!

Tzatziki (Greek Cucumber Dip)


Approximate Cooking Time:
15 minutes

4 c. plain lowfat yogurt
2 medium cucumbers, peeled, seeded, and diced
2 cloves garlic, finely minced
3 T. fresh dill, finely chopped

Combine all in glass bowl and chill for several hours. Serve as a dip, as a refreshing sauce with souvlaki, or with lettuce leaves as a salad dressing. Makes 6-8 servings


Stuffed Acorn Squash


Approximate Cooking Time:
1 hour

3 acorn squash
1/3 c. molasses
1 t. salt
1 lb raw pork sausage, with casing removed
1 t. sage
bread crumbs

Preheat the oven to 400 degrees Fahrenheit. Cook the sausage fully and spice with sage and any other desired spices. Cut the squash in half and remove the seeds. Put 1 T. of molasses, some salt, and a sprinkle of sage in each half. Fill the cavity with the cooked sausage and top with bread crumbs. Cover and cook for 40 minutes, then remove the cover to brown. Test the squash for doneness before serving.


The squash recipe makes a lot, but you might be surprised how quickly it disappears! I can easily eat a half a squash, so this recipe probably serves 6. My family thinks it’s great for big family gatherings, like Thanksgiving. Enjoy!


1 Comment

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One response to “By Request: Tzatziki and Stuffed Acorn Squash

  1. Reagan

    Yum! I love tzatziki but haven’t thought about making it! Thanks for the idea! Have you done any canning? I’m in the middle of peaches and will do applesauce later on. If you want to come over and make it a party let me know!

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