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Stuffed Acorn Squash

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Stuffed Acorn Squash is a savory dish that combines roasted acorn squash with a flavorful filling of grains, vegetables, and herbs. This hearty, vegetarian option is perfect for fall and holiday meals.

Ingredients

  1. 2 acorn squashes (halved and seeded)
  2. 1 cup cooked quinoa, rice, or farro (your choice)
  3. 1 small onion, finely chopped
  4. 2 cloves garlic, minced
  5. 1 cup cooked lentils (or beans if preferred)
  6. 1/2 cup chopped spinach or kale (optional)
  7. 1/4 cup dried cranberries or raisins (optional for sweetness)
  8. 1/4 cup chopped nuts (such as walnuts, pecans, or almonds)
  9. 2 tablespoons olive oil
  10. 1 teaspoon ground cinnamon
  11. 1 teaspoon ground cumin
  12. Salt and pepper to taste
  13. Fresh herbs (such as thyme, rosemary, or parsley) for garnish

Instructions

Preheat your oven to 375°F (190°C).

  1. Cut the acorn squashes in half and scoop out the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 35–45 minutes, or until the squash is tender and easily pierced with a fork.
  2. While the squash is roasting, prepare the filling. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
  3. Add the cooked quinoa (or your choice of grains), lentils, spinach (if using), cranberries, and chopped nuts to the skillet. Stir to combine. Season with cinnamon, cumin, salt, and pepper, and cook for an additional 3–5 minutes to heat through.
  4. Once the squash is done roasting, remove it from the oven and flip the halves over. Stuff each squash half with the prepared filling, pressing gently to pack it in.
  5. Return the stuffed squash to the oven and bake for an additional 10–15 minutes to allow the flavors to meld and the filling to warm through.
  6. Garnish with fresh herbs before serving.

Notes

  1. Substitute acorn squash with other varieties like butternut or delicata for a different texture and flavor.
  2. The filling can be prepared ahead of time and refrigerated for up to 2 days.
  3. Frozen spinach works well; just thaw and squeeze out excess moisture.
  4. Store leftovers in the refrigerator for up to 3-4 days, or freeze unbaked stuffed squash for up to 3 months.

Nutrition

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