Best 2 Vegetarian Stuffed Acorn Squash Recipes

Are you looking for a hearty and flavorful vegetarian dish that's perfect for a special occasion or a cozy weeknight dinner? Look no further than stuffed acorn squash! This delicious dish features tender acorn squash stuffed with a savory filling of quinoa, black beans, roasted red peppers, and spices. The squash is then baked until it's tender and the filling is bubbly and hot.

In this article, we'll provide you with a step-by-step guide to making stuffed acorn squash, along with some creative variations on the recipe. Whether you're a vegetarian or simply looking for a meatless meal, this dish is sure to satisfy your cravings. So let's get started!

Here are our top 2 tried and tested recipes!

VEGETARIAN ACORN SQUASH STUFFED WITH WILD RICE

Vegetarian Acorn Squash Stuffed with Wild Rice image

I used acorn squash for this vegetarian stuffed dish but you can use butternut or any other. For me this took a little time to make but it was well worth it.

Provided by HanukkahGrrl

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 1h25m

Yield 2

Number Of Ingredients 12

Ingredients

2 (1 pound) acorn squash, halved and seeded
2 teaspoons butter
½ cup dry bread crumbs
½ teaspoon dried thyme
1 cup sliced fresh mushrooms
½ cup chopped celery
½ cup chopped red bell pepper
1 cup cooked wild rice
¼ cup vegetable broth
¼ cup low-fat sour cream
1 tablespoon grated Parmesan cheese
½ teaspoon salt-free seasoning blend

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a baking dish.
Place squash, cut sides-down, in the prepared baking dish.
Bake in the preheated oven until tender, about 45 minutes.
While squash is cooking, melt butter in a large frying pan over medium heat. Add bread crumbs and thyme; cook, stirring frequently, until golden, 4 to 5 minutes. Transfer to a bowl and set aside.
Heat the same pan over medium to medium-high heat. Add mushrooms, celery, and bell pepper and cook and stir until tender, 4 to 5 minutes. Stir in cooked rice and vegetable broth; cook for 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese.
Remove squash from the oven, leaving the oven on. Flip over squash and sprinkle with seasoning. Spoon the filling into the squash, mounding to use all of it. Sprinkle the tops with the reserved bread crumb mixture.
Return to the preheated oven and continue to bake until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 91.3 g, Cholesterol 24.7 mg, Fat 11 g, Fiber 11.5 g, Protein 14.6 g, SaturatedFat 5.8 g, Sodium 379.6 mg, Sugar 15.6 g

VEGETARIAN STUFFED ACORN SQUASH

Vegetarian Stuffed Acorn Squash image

Initially I made this recipe when I had some leftover rice that I wanted to use up, but it turned out so well that my husband and I often have it as a vegetarian dinner.

Provided by gartenfee

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 1h20m

Yield 2

Number Of Ingredients 12

Ingredients

2 acorn squash, halved and seeded
4 tablespoons cashews
1 tablespoon extra-virgin olive oil, or to taste
1 red onion, peeled and thinly sliced
1 ½ tablespoons balsamic vinegar, or to taste
1 small tart apple - peeled, cored, and grated
1 cup cooked rice
4 tablespoons dried cranberries
½ teaspoon ground thyme, or to taste
salt and freshly ground black pepper to taste
1 tablespoon panko bread crumbs
1 tablespoon butter, cut into small pieces

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.
Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.
Meanwhile toast cashews in a skillet over medium heat until fragrant, stirring often, 3 to 5 minutes. Remove from skillet and set aside until cool enough to handle. Chop cashews.
Heat olive oil in a skillet over medium-low heat and cook onion until soft, about 10 minutes. Pour in balsamic vinegar and mix well. Add apple and cook for an additional 2 minutes. Remove from heat and cool slightly.
Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.
Remove squash from the oven and leave oven on. Distribute filling among the 4 squash halves. Sprinkle with panko and butter. Return to oven and bake until filling is hot and bread crumbs are slightly browned, 20 to 30 minutes.

Nutrition Facts : Calories 643.5 calories, Carbohydrate 111.4 g, Cholesterol 15.3 mg, Fat 23.1 g, Fiber 12.1 g, Protein 10.4 g, SaturatedFat 6.6 g, Sodium 360.1 mg, Sugar 31.1 g

Tips:

Choose the right squash: Select acorn squash that are about the same size and shape, with deep green skin and no blemishes.
Cook the squash properly: To ensure that the squash is cooked through, bake it until it is tender when pierced with a fork.
Use a variety of fillings: There are many different fillings that can be used for stuffed acorn squash. Some popular options include roasted vegetables, grains, beans, and cheese.
Season the filling well: Don't be afraid to season the filling liberally. This will help to bring out the flavors of the vegetables and other ingredients.
Top with a crispy topping: A crispy topping, such as breadcrumbs or chopped nuts, will add a nice contrast to the soft texture of the squash.

Conclusion:

Vegetarian stuffed acorn squash is a delicious and healthy meal that is perfect for a fall or winter dinner. It is easy to make and can be customized to your liking. With so many different fillings to choose from, you can create a dish that everyone will love.

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