vegetarian stuffed acorn squash
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vegetarian stuffed acorn squash
This vegetarian stuffed acorn squash recipe is beautiful and delicious! The cheesy quinoa filling develops an irresistible crispy top in the oven. Make it for your holiday dinner or serve it on a relaxed weeknight at home. Recipe yields 4 stuffed squash halves.
INGREDIENTS
- 2 medium acorn squash
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon fine sea salt, divided
- ½ cup quinoa, rinsed
- 1 cup water
- ¼ cup dried cranberries
- ¼ cup raw pepitas (hulled pumpkin seeds)
- ¼ cup chopped green onion
- ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
- 1 clove garlic, pressed or minced
- 1 tablespoon lemon juice
- ¾ cup grated Parmesan cheese
- ½ cup crumbled goat cheese or feta
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
INSTRUCTIONS
In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.
Vegan Stuffed Acorn Squash with Mushrooms
This stuffed acorn squash recipe is packed with hearty plant-based ingredients like lentils, wild rice, mushrooms, and warming savory spices. A cozy and wholesome side or main dish.
INGREDIENTS
- 2/3 cup (150 g) dried French lentils*
- 2/3 cup (130 g) dry wild rice blend*
- 2 1/3 cups (550 mL) vegetable broth
- 3 medium-to-large acorn squash
- 1 tablespoon olive oil, plus more for brushing
- 2 shallots, finely diced
- 3–5 cloves garlic, minced
- 2 ribs celery, finely diced
- 6 ounces (170 g) shiitake mushrooms, chopped
- 1 tsp dried Thyme
- 1 tablespoon tamari
- 2/3 cup (86 g) dried cranberries (optional)
- 2 tablespoons pepitas, for garnish
- Salt and black pepper, to taste
INSTRUCTIONS
- Prep: Preheat the oven to 350F and set a 9×13” casserole dish aside. In the meantime, add the lentils, rice blend, and vegetable broth to a small pot and bring to a boil over high heat. Cover once boiling, then reduce the heat to medium-low and simmer for 45 minutes. This can be done up to 3 days ahead of time, if you would like to plan ahead.
- Roast the Squash: Cut each acorn squash in half and use a spoon to scoop out and discard the seeds. Use a knife to carefully score the squash, then place each half cut-side-up in the baking dish. Fill the bottom of the baking tray with 1/2” water, which will help steam the squash in the oven. Brush each squash with olive oil and a sprinkle of salt, then place in the oven to bake for 40 minutes.
- Prep the Filling: warm 1 tablespoon of olive oil in a pan over medium heat. Add the shallot and sauté for 3 minutes, until translucent. Then, add in the celery, garlic, and thyme. Sauté for an additional minute, then add in the mushrooms and tamari and sauté for 3-5 minutes. Finally, add in the cranberries and lentil/rice mixture; cook down for 1-2 minutes, until most of the liquid has evaporated from the pan.
- Roast: once the squash have cooked, remove from the oven and increase the temperature to 375F. Evenly divide the lentil “stuffing” among each squash, then return to the oven to bake for an additional 20-25 minutes, until the squash is golden and tender.
- Serve: Serve warm, topped with pumpkin seeds and black pepper and thyme, if desired. Leftovers will keep in the refrigerator for up to 5 days, and can be reheated in the microwave, oven, or toaster oven.
Vegetarian Stuffed Acorn Squash Recipe
A beautiful dish that’s perfect for frosty weather, my easy Stuffed Acorn Squash is packed with rice, fresh apples, cranberries and pecans. It’s a vegetarian delight that’s warm, hearty and healthy!
INGREDIENTS
- 2 acorn squash, halved, seeds removed
- 1 small yellow onion, diced
- 3 cloves garlic, pressed or minced
- 2 tablespoons olive oil, divided
- 1-½ to 2 cups cooked rice, you can also use cooked quinoa
- ¾ cup chopped cooked sweet potato or cooked carrots
- ⅔ cup dried cranberries, chopped
- ½ cup finely chopped apples
- ½ cup pecan pieces
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried sage
- Salt and freshly ground black pepper, to taste
- ¾ cup low sodium vegetable broth
INSTRUCTIONS
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Preheat oven to 375˚F.
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Transfer prepared squash to a large baking dish and place it cut-side down.
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Fill dish with ½ inch water and bake for 15 minutes.
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In the meantime, heat up 1 tablespoon olive oil in a skillet set over medium heat.
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To the oil add the onions and cook for 2 to 3 minutes, or until softened.
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Stir in garlic and cook for 20 seconds.
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Remove from heat and transfer to a large heatproof bowl.
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To the bowl add the cooked rice, cooked sweet potatoes or carrots, cranberries, chopped apples, pecans, parsley, and sage.
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Season with salt and pepper and mix to combine. Taste for salt and pepper, and adjust.
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Remove acorn squash from oven. Pour out the liquid that was in the pan.
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Flip over the squash so it’s face side up in the pan.
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Fill each cavity with the prepared stuffing.
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Drizzle tops with remaining olive oil.
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Add vegetable broth to the pan.
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Cover the pan with foil.
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Bake for 30 minutes, or until squash are cooked and soft to the touch.
How do you cut an acorn squash?
First, you have to cut them using a very sturdy and sharp Chef’s Knife. Put the squash on its side and cut a thin slice off the bottom to create a flat edge, so the squash can stand up. Be careful not to cut too much or it will leave a hole in the bottom.
You may not need to cut the top of the squash, but if it has a protruding stem, you’ll need to cut it off. If the stem is very short, see if the squash will lay somewhat flat before cutting.
Now cut each squash horizontally in half. Scoop out the membranes and seeds inside and discard them or you can save the seeds for roasting if desired. They are delicious!
How do you roast acorn squash?
It’s really easy once the squash is prepped. Just preheat your oven to 425°F (218 °C). Place the squash on a rimmed baking sheet cut-side up.
Brush the inside and top with olive oil and sprinkle with salt and pepper. *Optional: lightly brush with maple syrup to add a subtle sweetness. It’s good!
Now roast for about 35-45 minutes or until the squash is fork-tender. Rotate pan midway through for even cooking.
RECIPE TIPS & VARIATIONS
- Make this vegetarian stuffed acorn squash recipe vegan by removing the parmesan cheese and use vegan parmesan or omit it altogether.
- Add in some meat for the meat-eaters in your life. Cooked, crumbled sausage or ground turkey would both work in this dish.
- Use roasted butternut squash or even a small pumpkin in place of the acorn squash.
- Swap out the walnuts and add in some chopped cashews, pecans or pistachios. The nuts really give this dish a nice crunch.
- Use any type of cheese like goat cheese, mozzarella, or feta cheese in place of the parmesan cheese.
- How to pick an acorn squash – Select a squash with a lot of green and less orange or white with very few blemishes. If it has some wart looking hard spots, you can just scrape those off. Make sure to choose a squash will dull skin. Shiny skin means it was picked too early and will not have as much flavor. True for any type of squash.
- How long to bake acorn squash – Most acorn squash will take about 20-35 minutes roasted in the oven at 425 degrees F.
- Can you freeze stuffed acorn squash? Yes, you can! To Freeze this stuffed acorn squash: place one half stuffed squash into a freezer-friendly quart-sized bag and remove as much air as possible. Place it in the fridge to cool it completely and then transfer to the freezer. When ready to eat, remove from bag and microwave on high from frozen 5-7 minutes.
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