Vegetarian Stuffed Acorn Squash
As far as squash recipes go, this one is an absolute fall favorite and a crowd-pleaser for sure. It’s such a simple dish to make, yet the result is a little extra special. Enjoy the soft and warming textures and flavors of this delicious vegetarian stuffed acorn squash recipe and all the memories around making and eating it.
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Servings: servings
Ingredients
Stuffing
- 4 tablespoon olive oil
- 1 green onion *or spring onion
- 3 garlic cloves
- 3 acorn squashes
- ½ cup couscous or wild rice or quinoa for a gluten-free version
- 1 cup veggie broth
- ½ cup cashews
- 3 cups sliced mushrooms
- ½ cup cooked chestnuts
- ½ cup crumbled feta *rennet-free or vegan if preferred
- lemon juice of ½ a lemon
- Italian dried herbs
You can find detailed step-by step-photos above the recipe card.
Instructions
Acorn Squash
- Preheat oven to 400°F (210°C).
- Give the squash a good wash. Then slice it in half and scrape out the seeds using a spoon.
- Sprinkle the flesh with some salt and brush on some olive oil.
- Place the squash upside down (see step-by-step photos or video) on a baking sheet lined with parchment paper and bake for 35-40 minutes or until the flesh of the squash is fork-tender.
Couscous
- In a small saucepan, bring the veggie broth to a boil. Add the couscous, turn off the heat and set couscous aside.
Filling
- Toast cashews over medium heat until they release their flavors and slightly brown (be careful not to burn them). Then remove from the pan and set aside.
- Heat 2 tablespoon of olive oil in a pan over medium heat. Add onion and garlic and fry until onion is soft.
- Add the mushrooms and saute for a couple of minutes until tender and lightly browned. Sprinkle with some salt half way through.
- Turn off the heat. Fluff the couscous with a fork or whisk and add it to the mushroom mix followed by the toasted cashews, cooked chestnuts, and crumbled feta.
- In a small bowl whisk together 1 tablespoon of olive oil, lemon juice and mixed herbs.
- Add the marinade to the stuffing and stir until just combined.
- Spoon stuffing into the roasted acorn squash halves. Add some fresh herbs on top and enjoy!
Video
Notes
- Serving Size: The stuffing is enough for 3 acorn squashes (or 6 halves = 6 servings)
- Mushrooms: choose sturdy, meaty mushrooms like brown, oyster, or shiitake. These will keep their shape as opposed to the softer white mushrooms, which absorb liquid easily and become soft and floppy.
- Acorn squash: Try to ensure you have seasoned the flesh with a generous amount of salt. Ensure the acorn squash has cooked enough in the oven.
- Meal Prep: You can prepare all the elements ahead of time. The filling can be made up and stored in an airtight container. The same applies to the acorn squash. All parts can be reheated – squash in the oven or microwave, and the filling will do best being reheated in the microwave (for details see above).
- If the stuffing isn't warm anymore, place the acorn squash back with the stuffing back into the oven for about 10 minutes.
- Variations: for a dairy-free/ vegan, gluten-free or nut-free version please see our variation options above
Nutrition
Serving: 1 acorn squash half. | Calories: 329kcal | Carbohydrates: 40g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 155mg | Potassium: 1023mg | Fiber: 5g | Sugar: 1g | Vitamin A: 864IU | Vitamin C: 25mg | Calcium: 151mg | Iron: 3mg
All nutritional information is based on third-party calculations and should be considered estimates.
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