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HomeNutritionVegetarian Stuffed Acorn Squash | Kara Lydon

Vegetarian Stuffed Acorn Squash | Kara Lydon


This vegetarian stuffed acorn squash is ideal for a hearty plant-based meal or facet dish. It’s heat and comfy for fall or winter evenings and is very scrumptious on Thanksgiving or over the vacations!acorn squash stuffed with kale, chickpeas, farro, cranberries, pecans and parmesan cheese on grey plate

I’m obsessive about this dish for vegetarians or these making an attempt to eat extra plant-based.

It’s wealthy, hearty, satisfying, filling, and is filled with complete grains, protein-powered legumes, leafy greens, candy dried cranberries, crunchy pecans, and umami-laden cheese!

I used to solely promote this as a Thanksgiving facet dish as a result of it’s one of the best vegetarian important or facet dish for Thanksgiving and its flavors of thyme, rosemary, and cranberries scream Thanksgiving to me!

And when you’re right here for a Thanksgiving recipe to your vegetarian visitors or self, hooray! You’ll like it.

However I spotted I used to be promoting this recipe quick. It’s not simply a Thanksgiving recipe!

It’s a scrumptious vegetarian recipe for any night time of the 12 months, however is particularly cozy through the fall and winter months.

Vegetarians deserve filling, satisfying, and scrumptious meals too. This recipe hits the mark for the entire above.

In the event you love acorn squash and comfy flavors, this recipe is for you!

Substances You’ll Want

graphic ingredients for vegetarian stuffed acorn squash with text overlay

Notes on Substances

acorn squash: you’ll be able to minimize these in half lengthwise or horizontally, however I just like the presentation lengthwise higher.

farro: a nutty complete grain, excessive in fiber, protein, and nutritional vitamins like B3, magnesium, and zinc. Use quick-cooking farro as a time saver!

vegetable broth: to cook dinner the farro in to offer it extra taste

onion: provides fragrant taste to the dish

garlic: additionally provides a punch of taste!

kale: purchase pre-shredded, pre-washed kale as a time-saver!

chickpeas: provides plant-based protein to the dish!

thyme: provides an earthy, minty, lemony taste

rosemary: provides a piney, peppery taste

pecans: provides a satisfying crunchy texture and supply of protein and fats!

dried cranberries: provides a component of sweetness to distinction the savory farro combination

parmesan cheese: provides a savory (umami) taste

Gear You’ll Want (affiliate hyperlinks – when you make a purchase order I obtain a small fee)

Baking sheet

The best way to Make Vegetarian Stuffed Acorn Squash

graphic with step by step instructions for how to make vegetarian stuffed acorn squash

  1. Bake the squash. Preheat the oven to 375 levels F. Brush squash with olive oil, salt and pepper. Bake till fork-tender, about 40-50 minutes.
  2. Prepare dinner the farro. Carry vegetable broth and farro to a boil then simmer, coated, till farro is chewy, about 30-40 minutes.
  3. Make the savory stuffing. In a big sauté pan, cook dinner onion, garlic, and kale. Stir in farro, chickpeas, and take away from warmth. Stir in thyme, rosemary, pecans, and cranberries. Season with salt and pepper, to style.
  4. Fill the squash. Fill every squash with about 1/2 cup farro combination. Prime with parmesan cheese.
  5. Bake the squash. Scale back oven temperature to 325 levels F. Bake squash till filling is heated by, about quarter-hour.

Knowledgeable Suggestions

  1. For time-saving, I like to make use of fast cooking farro, which cooks in simply 10 minutes on the range. It’s partially cooked and dried, which is the way it takes considerably much less time to cook dinner.
  2. One other time-saving tip is to purchase pre-washed, pre-shredded kale.
  3. Roast the squash minimize facet down so it doesn’t dry out and type string-like strands.
  4. Save any leftover stuffing for a scrumptious, satisfying topping for salads.

Recipe FAQs

What does acorn squash pair properly with?

Acorn squash pairs properly with nearly every part! Take pleasure in it as facet dish with rooster, salmon, turkey, or beef. It is also scrumptious on prime of pizza or combined into pasta dishes.

Do you must take away the the pores and skin from acorn squash earlier than cooking?

You may preserve the pores and skin on acorn squash – no have to take away! 

How lengthy does it take to cook dinner acorn squash?

At 375 levels F, it takes about 40-50 minutes to cook dinner.

Are you able to eat the pores and skin on acorn squash?

You may! So long as the acorn squash is cooked sufficient the pores and skin ought to be tender sufficient so that you can eat, when you select! It additionally peels away simply when you don’t need to. Or, you’ll be able to simply scoop the squash and stuffing proper out of the pores and skin with out consuming it.

Ought to I roast the squash minimize facet up or down?

I recommend roasting squash minimize facet down in order that it doesn’t dry out, and also you don’t find yourself with stringy squash.

What flavors go properly with acorn squash?

Acorn squash pairs properly with savory spices like rosemary and thyme and sweeter spices like cinnamon and ginger.

Is acorn squash wholesome for me? 

Acorn squash is excessive in antioxidants and packs in nutritional vitamins A and C, B nutritional vitamins, potassium, and magnesium.

Can I make this recipe vegan?

Sure! Merely substitute the Parmesan cheese with dietary yeast!

Storage and Preparation

Stuffed acorn squash leftovers might be saved in an hermetic container within the fridge for as much as 3-4 days. You can even freeze acorn squash uncooked or cooked and retailer within the freezer for as much as 3 months.

You may put together the filling forward of time and retailer within the fridge for as much as two days.

Recipes That Pair Nicely

Immediate Pot Inexperienced Bean Casserole

Gradual Cooker Mushroom Stuffing

Gradual Cooker Pumpkin Bread Pudding

Vacation Shaved Brussels Sprout Salad

roasted acorn squash stuffed with chickpeas, kale, cranberries, farro, parmesan cheese on grey speckled plate

For extra squash inspiration, try my different recipes under!

Spiced Roasted Butternut Squash Soup

Stuffed Acorn Squash with Curried Lentils

Fall Harvest Salad Stuffed Acorn Squash

Farro Breakfast Bowl 

In the event you like this recipe, please make sure to remark and provides it a 5 star ranking under. In the event you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you wish to save this recipe for later, make sure to pin it on Pinterest!

Able to get pleasure from consuming meals like this with out the guilt? Obtain my free information: Rediscover the Pleasure in Consuming: The best way to Cease Stressing About Meals + Take pleasure in Each Meal. 

This recipe was retested, reshot and revamped to deliver you essentially the most scrumptious (and most stunning) dish! The unique publish was revealed November 2017.

Print

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Description

This vegetarian stuffed acorn squash is ideal for a hearty plant-based meal or facet dish. It’s heat and comfy for fall or winter evenings and is very scrumptious on Thanksgiving or over the vacations!


  • 4 acorn squash, minimize in half lengthwise and seeded
  • 2 tablespoons olive oil, divided
  • Salt and pepper
  • 2/3 cup farro
  • 2 cups vegetable broth
  • 1/2 medium onion, diced (about 1/2 cup)
  • 1 garlic clove, minced
  • 1/2 bunch kale, stemmed and roughly chopped (about 4 cups)
  • 1 cup canned chickpeas, drained and rinsed
  • ½ tablespoon chopped contemporary thyme
  • ½ tablespoon chopped contemporary rosemary
  • ¼ cup chopped pecans
  • 3/4 cup dried cranberries
  • ½ cup grated Parmesan cheese

  1. Preheat oven to 375 levels F and line baking sheet with parchment paper.
  2. Brush within squash with 1 tablespoon olive oil and season with salt and pepper. Place squash minimize facet down on parchment-lined baking sheet and bake till fork-tender, about 40-50 minutes.
  3. Add farro and vegetable inventory to a medium saucepan and produce to a boil. Scale back warmth to a simmer, cowl, and cook dinner till farro is chewy however not robust, about 30-40 minutes. Drain extra liquid.*
  4. In a big sauté pan, add 1 tablespoon olive oil over medium warmth. Add onion and let cook dinner till translucent, about 4-5 minutes. Add garlic and let cook dinner till aromatic, about 1 minute.
  5. Stir in kale and add 2 tablespoons water and canopy till wilted, about 3-5 minutes. Scale back warmth to low and proceed to cook dinner for 2-3 minutes, stirring often.
  6. Stir in cooked farro and chickpeas and take away from warmth.
  7. Stir in thyme, rosemary, pecans and cranberries. Season with salt and pepper, to style.
  8. Scale back oven temperature to 325 levels F.
  9. Fill every squash cavity with about 1/2 cup farro combination. Prime with Parmesan cheese. Bake till filling is heated by, about quarter-hour.

Notes

  1. For time-saving, I like to make use of fast cooking farro, which cooks in simply 10 minutes on the range. It’s partially cooked and dried, which is the way it takes considerably much less time to cook dinner.
  2. Roast the squash minimize facet down so it doesn’t dry out and type string-like strands.
  3. Save any leftover stuffing for a scrumptious, satisfying topping for salads.
  4. For a vegan model, substitute parmesan cheese with dietary yeast.
  • Prep Time: 10 minutes
  • Prepare dinner Time: 55 minutes
  • Class: Dinner
  • Technique: Oven
  • Delicacies: Vacation

Key phrases: vegetarian stuffed acorn squash, vegetarian acorn squash recipe, stuffed acorn squash for vegetarian

 



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