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.
MOROCCAN-STYLE STUFFED ACORN SQUASH
Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.
Provided by TRUCKERDOO
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
- Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Nutrition Facts : Calories 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g
QUINOA-STUFFED ROASTED SQUASH
This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegan dinner! It's also super-easy to make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
- Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
- In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
- Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.
Nutrition Facts : Calories 380, Carbohydrate 62 g, Cholesterol 0 mg, Fat 2, Fiber 14 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g
BANANA STUFFED ACORN SQUASH
Make and share this Banana Stuffed Acorn Squash recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Cut the acorn squash in half.
- perpendicular to the lines.
- Scoop out the sides and hack off the stem so that each half stands like a bowl.
- Combine spices with mashed banana and add vanilla.
- Add butter substitute if desired.
- Fill each bowl with mixture and smear on sides.
- Sprinkle more spices over the top.
- Place in baking dish with a little water in the bottom.
- Bake 45 minutes or until tender.
Nutrition Facts : Calories 139.7, Fat 0.4, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 36, Fiber 4.8, Sugar 7.3, Protein 2.4
ACORN SQUASH WITH LEFTOVER STUFFING
Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.
Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 680mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.
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
SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: acorn squashes, olive oil, salt, pepper, vegetable stock, brown rice, olive oil, red onion, garlic, bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, dried oregano, black beans, corn, roasted diced tomato, shredded cheese blend, avocado, fresh cilantro
Provided by Betsy Carter
Categories Dinner
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400°F (200°C).
- Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
- Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
- Bake for 40 minutes, or until tender.
- In a medium saucepan, add vegetable stock and rice.
- Stir and bring to boil over high heat.
- Cover and simmer for 45 minutes. Remove saucepan from heat.
- Heat olive oil in a large saucepan or skillet over medium heat.
- Add onions, stirring frequently until translucent.
- Add garlic and cook until fragrant.
- Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
- Mix in black beans, corn, tomatoes, and cooked rice.
- Fill squash halves with rice mixture and sprinkle with cheese.
- Bake for 5 minutes, or until cheese is melted.
- Top with avocado slices and cilantro.
- Enjoy!
Nutrition Facts : Calories 973 calories, Carbohydrate 154 grams, Fat 34 grams, Fiber 28 grams, Protein 22 grams, Sugar 13 grams
MEXICAN-INSPIRED STUFFED ACORN SQUASH
This stuffed acorn squash is a hearty vegetarian meal that is especially tasty on a chilly fall evening. It is easy to prepare extra and save since this recipe is also great the next day. Feel free to experiment with different beans and veggies to find your favorite combination!
Provided by Christine F
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.
- Place squash halves, cut-sides down, in the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes.
- While squash is baking, heat oil in a nonstick skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.
- Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.
- Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 60.7 g, Cholesterol 25 mg, Fat 12.6 g, Fiber 14.4 g, Protein 17.4 g, SaturatedFat 6.7 g, Sodium 777.4 mg, Sugar 10.9 g
FRUIT-STUFFED ACORN SQUASH
Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 6g fiber), Protein 2g protein.
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