Stuffed Acorn Squash
The natural shape of this neat little squash is perfect for adding stuffing. This delicious Vegan Stuffed Acorn Squash recipe is packed with beta carotene and fiber, and makes a beautiful table display, especially during the holidays!
Servings: 2 servings
Calories: 250kcal
Ingredients
Acorn's Stuffing
- 1 whole acorn squash
- 1/2 cup wild rice or other rice
- 3/4 cup onion chopped
- 2 cloves garlic minced
- 1.25 cup veggie broth or water
- 1/2 teaspoon ground curry powder
- 3/4 teaspoon ground cinnamon
- 1 whole clove
- 1/2 teaspoon sage
- 1/4 cup walnuts chopped, optional
- fresh chopped parsley
- maple syrup for drizzling
- salt & pepper to taste preference
Instructions
Cooking Acorn Squash
- Begin by preheating the oven to 400°F and then carefully poke 5-7 holes in the squash with a knife. This is to prevent it from exploding in the oven.
- Line a baking pan with parchment paper (because I’m too lazy to wash the pan afterward).
- Place the whole acorn squash in the oven and bake for approximately 30-40 minutes. The cooking time will vary based on the size of your squash. The larger ones will need a little more time.
- While it is cooking is a great time to begin cooking the stuffing.
- Once the squash is cooked, set it to the side to allow it to cool before trying to handle it.
- Slice the squash in half and use a spoon to scrape out seeds and strings. This will be SO much easier now that it’s cooked.
- It can be sliced in either way–length-wise or through the middle–depending only on your preference. I’ve included a photo above to show both ways. I think I like through the middle the best personally.
Making the Stuffing
- While the squash is baking, start to prepare the stuffing that will take about the same amount of time to cook.
- I use a rice blend that is very colorful and hearty for this recipe. It adds a warmth and density that is perfect for this winter squash in my opinion.
- Dice up the onion and mince the garlic. Then gather the spices needed that include curry powder, cinnamon, sage, cloves, and chopped walnuts.
- Heat 3 Tbsp veggie broth or water in a medium saucepan over medium-high heat. Add the diced onions and garlic and cook, stirring occasionally, until soft and golden brown, about 3-4 minutes. Add more broth if necessary.
- Add the rice, curry powder, cinnamon, sage, clove, walnuts (if using), and salt and stir for about 1 minute.
- Add veggie broth or water and bring to a simmer. Cover and stir occasionally, until the rice is tender and most of the liquid is absorbed, 30 minutes (different brands of rice may vary in cooking times; add more water if needed). Remove from heat.
- Evenly stuff the scooped-out squash halves with the filling, then drizzle with maple syrup, a little more cinnamon, parsley, and a few grinds of black pepper. Serve warm.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Rice- Any type of rice can be used. I like the wild blends because they are heartier and more colorful and make a beautiful display. However, white, jasmine, brown, or another variety can be used as well.
- Storage- Store in an airtight container in the refrigerator for about 4-7 days. I haven't tried freezing it.
- Holiday Recipes- Check out my 21 Vegan Holiday Recipes post for more ideas.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 55g | Protein: 4g | Fat: 3g | Fiber: 3.1g | Sugar: 10g