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Stuffed Acorn Squash

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A hearty and flavorful dish featuring roasted acorn squash halves filled with a savory stuffing made from grains, vegetables, and herbs. Perfect as a comforting vegetarian main or a festive side dish.

Ingredients

Scale
  • 2 acorn squashes, halved and seeded
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 apple, diced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans or walnuts
  • 1 cup cooked quinoa or wild rice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and pepper, to taste
  • 1/4 cup vegetable broth (optional, for added moisture)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and place them cut side down on a baking sheet.
  3. Roast for 30-40 minutes, until the flesh is tender.
  4. While squash is roasting, heat remaining olive oil in a skillet over medium heat.
  5. Add onion, garlic, celery, and carrot; sauté until softened, about 5 minutes.
  6. Stir in apple, cranberries, nuts, cooked quinoa or rice, thyme, sage, salt, and pepper. Cook for another 5 minutes. Add broth if the mixture seems dry.
  7. Remove squash from oven, turn cut side up, and spoon the stuffing mixture into each half.
  8. Return stuffed squash to the oven and bake for an additional 10-15 minutes.
  9. Serve warm, garnished with fresh herbs if desired.

Notes

  • You can substitute quinoa with couscous, bulgur, or brown rice.
  • To make it vegan, ensure the broth used is vegetable-based.
  • Add cheese like feta or goat cheese for a richer flavor if not vegan.

Nutrition

Keywords: stuffed acorn squash, vegan stuffed squash, fall recipe, quinoa stuffing, vegetarian main dish

Find it online: https://zesticook.com/stuffed-acorn-squash/