VEGAN STUFFED ACORN SQUASH
Easy to make with quinoa, seasonal herbs, crunchy nuts and seeds, and sweet pops of cranberry. They can be made ahead of time and are the perfect main dish for Thanksgiving or Christmas.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Preheat your oven to 400F (200C).
- Divide the oil over the 4 squash halves and use your fingers or a brush to spread the oil over the squash flesh. Bake cut side facing down on a baking pan for 25 - 35 minutes until the squash is fork-tender.
- Heat the oil in a large high sided pan or pot over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and just begin to brown, about 5 minutes. Add the quinoa and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 10 - 15 minutes until the vegetable broth is absorbed and the quinoa is cooked.
- Once the quinoa is cooked, stir in all of the remaining ingredients, the nuts or seeds, cranberries, thyme, sage, pepper, cinnamon, and add salt to taste. I found the vegetable broth I used had enough salt so I did not need extra, but taste your dish and add more if needed. Remove from heat.
- Divide the quinoa mixture evenly among the acorn squash halves, packing it into the well of the squash. You may have extra quinoa leftover. Serve hot, and garnish with more fresh thyme or sage as desired. See notes for making this dish ahead of time.
Nutrition Facts : ServingSize 1 stuffed acorn squash half, Calories 468 kcal, Carbohydrate 69 g, Protein 10 g, Fat 20 g, SaturatedFat 2.25 g, Sodium 481 mg, Fiber 9 g, Sugar 12 g
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
VEGETARIAN STUFFED ACORN SQUASH
Loosely based on the Moosewood's "Comprehensively Stuffed Squash" Would make a great thanksgiving dish for vegetarians, fairly simple for a weeknight meal as well. You can improvise with what you have on hand.
Provided by breadnerd
Categories Vegetable
Time 1h30m
Yield 2 squash halves, 2 serving(s)
Number Of Ingredients 17
Steps:
- Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.
- Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to "deglaze" the pan, and allow to simmer briefly.
- Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.
- Once cooled slightly, stir in shredded cheese.
- Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.
Nutrition Facts : Calories 787.1, Fat 50.5, SaturatedFat 16.3, Cholesterol 60.2, Sodium 546.1, Carbohydrate 58.1, Fiber 9.8, Sugar 7, Protein 21.5
VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS
A mouth-watering combination of the baked sweet acorn squash and Israeli couscous with veggies.
Provided by Sharone
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place squash, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
- While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
- Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
- Remove squash from the oven and stuff with the couscous-veggie mixture.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 79.6 g, Fat 14.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 66.5 mg, Sugar 7.1 g
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