Acorn squash recipes
Is this stuffed acorn squash quite or what? I’m really excited to share this recipe with you. Roasted acorn squash halves topped with herbed quinoa make a delightful holiday-worthy primary dish. It’s the excellent alternative if you’re serving vegetarian and gluten-free of charge eaters.
This recipe is easy ample to place with each other on a relaxed weeknight, too. Pour your self a glass of wine and let’s make some stuffed squash!
This recipe calls for a handful of steps, but none of them are hard. You can make the quinoa mixture whilst the squash is in the oven. Then, stuff the squash and bake until the quinoa turns golden and develops scrumptious little crispy bits on top.
I’d say the filling steals the display in this recipe. I made it with cranberry-studded quinoa and two kinds of cheese, one particular creamy and one melty. Chopped parsley and green onion offer plenty of irresistible fresh taste, and toasted pepitas (pumpkin seeds) contribute some savory crunch.
How to Make Stuffed Acorn Squash
I treat my acorn squash the same as I do spaghetti squash—rubbed lightly with olive oil and baked minimize-side down so the edges create some scrumptious caramelization. Acorn squash bakes up even more rapidly, in as small as 35 minutes.
Then, I stuffed the squash with a modified version of my stuffed sweet potatoes in Adore Real Food (webpage 144). This time, I stirred dried cranberries into the sizzling quinoa to give them a likelihood to plump up. I also added some Parmesan for framework and extra taste, and baked the squash once again right after stuffing it.
I enjoy how the herbed quinoa mixture turns golden in the oven and develops an virtually panko-like, crisp texture on top. It’s so good and contrasts superbly with the tender squash beneath.
I purposefully omitted the chickpeas from the authentic stuffing recipe. As written, you must have precisely ample filling to stuff 4 medium squash halves.
If you’re employing notably massive acorn squash or wanting to up the protein content of this meal, you can stir 1 can of chickpeas (rinsed and drained) into the quinoa mixture as described in the recipe notes.
You can easily make this recipe dairy cost-free or vegan—check the recipe notes for ideas!
My favored green salad would be the best complement to this stuffed squash. It characteristics fresh apple, which pairs beautifully with acorn squash, and a few of the same ingredients—toasted pepitas, dried cranberries and goat cheese. If you make the two recipes at after, you’ll use up a single regular 4-ounce package of goat cheese.
Hunting for a lot more holiday-worthy vegetarian primary dishes and sides? Check out out my Thanksgiving recipe roundup for much more suggestions.
Please let me know how this recipe turns out for you in the feedback! I hope it’s a big hit at your dinner table.
Vegetarian Stuffed Acorn Squash
four.9 from 19 evaluations
This vegetarian stuffed acorn squash recipe is gorgeous and delicious! The cheesy quinoa filling develops an irresistible crispy best in the oven. Make it for your vacation dinner or serve it on a relaxed weeknight at home. Recipe yields four stuffed squash halves.
- Preheat the oven to 400 degrees Fahrenheit and line a huge, rimmed baking sheet with parchment paper for effortless clean-up.
- To put together the squash, use a sharp chef’s knife to slice by means of it from the tip to the stem. I uncover it best to pierce the squash in the center along a depression line, then reduce via the tip, and finish by slicing via the prime portion just next to the stem. Use a big spoon to scoop out the seeds and stringy bits within, and discard these pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle one tablespoon of the olive oil over the squash, and sprinkle with teaspoon of the salt. Rub the oil into the minimize sides of the squash, then turn them in excess of so the cut sides are against the pan. Bake till the squash flesh is simply pierced by way of by a fork, about thirty to 45 minutes. Depart the oven on.
- Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Deliver the mixture to a boil over medium-large heat, then reduce the heat as required to preserve a gentle simmer. Simmer, uncovered, till all of the water is absorbed, 12 to 18 minutes. Eliminate the pot from the heat and stir in the cranberries. Cover, and allow the mixture steam for five minutes. Uncover and fluff the quinoa with a fork.
- In a medium skillet, toast the pepitas above medium heat, stirring regularly, right up until the pepitas are turning golden on the edges and generating little popping noises, about 4 to five 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 teaspoon salt, and the remaining one tablespoon olive oil. Stir right up until the elements are evenly distributed. Taste and add further salt, if necessary.
- If the mixture is really sizzling, allow it awesome for a couple of minutes just before incorporating the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
- Flip the cooked squash halves more than so the cut sides are dealing with 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 finally the cheesy quinoa is turning golden on best.
- Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.
Squash filling adapted from the stuffed sweet potatoes in my cookbook, Love True Foods (web page 144).
Change it up: You can add far more protein to this dish by stirring 1 can of chickpeas, rinsed and drained (or 1 cups cooked chickpeas), into the quinoa mixture. You could have some of the mixture leftover—it’s a excellent quinoa salad on its personal.
Make it dairy cost-free/vegan: Omit the two types of cheese. You may possibly want to add chickpeas (see over) to fill out the stuffing mixture. Prime the baked squash with dollops of vegan sour cream, and you could even finish it off with a sprinkle of vegan Parmesan.