Stuffed Acorn Squash

By Kara Plyler
Board Member

Acorn squash is a winter squash with ridges on its exterior that resembles (you guessed it) an acorn! The peak season for this delicious veggie is early October through December, making it a great addition to meals as the weather gets colder. The squash has a sweet, nutty flavor and a hollow interior that, when stuffed and baked, makes for a hearty and nutritious winter meal.

Stuffed Acorn Squash

Serves 2

Ingredients:

  • 1 medium to large acorn squash

  • 1/4 cup of onion (chopped)

  • 1 small green apple (chopped)

  • 1 cup of a cooked whole grain (quinoa, brown rice, bulgur, farro)

  • 1 cup of fresh spinach

  • 1/2 cup of beets (pre-cooked and chopped)

  • 1 can red kidney beans (drained and rinsed)

  • Spices (1 teaspoon): garlic powder, thyme, cinnamon, mustard powder

  • Salt to taste

  • Optional:

    • 2 tablespoons golden raisins

    • 2 tablespoons chopped walnuts

    • 1 tablespoon nutritional yeast

    • Maple syrup

    • Dijon mustard

Instructions:

  • Preheat oven to 425 degrees F

  • Cut a slice off each end of the squash

  • Cut squash horizontally in half and remove seeds with a spoon and season with salt

  • Place on a baking sheet (cut side up) and cover with foil

  • Bake 35-45 mins

  • While the squash is baking, sauté the onion and apple until soft

  • Add spinach, cooked grain, beans, beets and spices and cook until the spinach wilts

  • Remove squash from oven and stuff with the mixture

  • Optional: top with raisins, walnuts, and nutritional yeast, and drizzle with maple syrup and Dijon mustard

BlogRhonda Watson