Roasted Stuffed Acorn Squash

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When the cooler weather starts appearing, that’s my cue to start making all the winter squash recipes. It’s a vegetable I never really ate as a kid but has truly become one of my favorites as an adult!

The next time you head out to the farmers market or grocery store, look for the names of these winter squash varieties…

• Acorn

• Butternut

• Delicata

• Honeynut

• Kabocha

• Red Kuri 

• Spaghetti

I’ve cooked/baked with them all and will be sharing different recipes throughout the fall/winter season. 

Here’s a recipe for my delicious honeynut squash and apple soup that you just need to try! https://www.cathleencrobons.com/recipe-posts/honeynut-squash-and-apple-soup

For this recipe, you’ll need two medium sized acorn squash. How do you know if your acorn squash is ripe, you ask?

Well, the acorn squash should be heavy for its size and have smooth, dull skin, with no soft spots. A good mix between green and orange coloring is also desired.

I like to bake my squashes in the oven (but yes you can microwave them too). The reason I like baking them in the oven is because the natural sugars have more time to distribute and they end up tasting so much better (in my opinion)!

While you're baking the squash it’s the perfect time to cook up the quinoa (if you don’t already have some prepped). This should only take 15 minutes. So you’ll still have time to quickly whip up the zesty, homemade marinade too!

If when reading over this recipe, you were wondering  what the heck “Garam Masala” is…You’re not alone! A friend recommended this spice to me awhile back (which consists of cardamom, cinnamon, cloves, black pepper, coriander and cumin.) I thought it would be delicious in this dish and I was correct!

You can find it in the spice section of most grocery stores.

Or get here on Amazon: Garam Masala

After the quinoa is cooked, you can start adding in the raisins, pistachios, chickpeas, parsley, chives and mint. 

Stir in the marinade and then scoop mixture evenly into the halves of cooked acorn squash. Return to the oven for another 5 minutes or so to heat together.

This dish can be eaten by itself or pair it with a soup or protein of your choice!

Many Hugs,

Cathleen

squash, fall recipe, vegan, dinner, gluten free

entrees, sides

Yield: 4

Author: Cathleen Crobons

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Roasted Stuffed Acorn Squash

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

Ingredients

• 2 medium acorn squash, cut in half, seeds removed
• 2 Tablespoons avocado oil, divided
• Salt and pepper
• 2 teaspoons Garam Masala, divided
• 1/2 cup cooked quinoa
• 1/4 cup dried raisins
• 1/4 cup of pistachios
• 1 can of chickpeas, drained and rinsed
• 1/4 cup of fresh flat leaf parsley
• 1 Tablespoon chives, chopped
• 1/4 cup fresh mint, chopped
• 1 garlic clove, minced
• 1 Tablespoon of lemon juice
• 1/4 teaspoon paprika

Instructions

1. Preheat the oven to 400°F.
2. Cook the acorn squash whole (uncut), in a large baking dish for 45 minutes or until a sharp knife can be inserted easily.
3. While the squash is cooking, now is a great time to prepare the quinoa and marinade.
4. Cook quinoa according to package directions.
5. For the marinade, combine 1 Tablespoon of avocado oil, minced garlic, lemon juice, paprika and the remaining 1 teaspoon of Garam Masala. Shake well and set aside.
6. When fully cooked, let the squash cool on cooling rack for about 10 minutes. Then transfer them to a cutting board. Cut squash long ways from stem to bottom (it will steam so be careful). Then scoop out the seeds and discard.
7. Brush the insides of the acorn squash with remaining 1 Tablespoon avocado oil. Then sprinkle them with sea salt, pepper and 1 teaspoon Garam Masala.
8. Let the quinoa cool and then add it to a large mixing bowl. Stir in the raisins, pistachios, chickpeas, parsley, chives, mint and set aside.
9. Pour dressing over the quinoa mixture and mix well.
10. Evenly distribute the quinoa mixture to each of the four acorn squash halves. Return to the oven and heat for an additional 5 minutes.
11. Serve with a side of soup or salad and enjoy a perfect fall dinner!

Nutrition Facts

Calories

355.37

Fat

13.63

Sat. Fat

1.59

Carbs

53.6

Fiber

10.9

Net carbs

42.7

Sugar

0.94

Protein

10.62

Sodium

377.91

Cholesterol

0

Nutritional Info is generated automatically and may not be 100% accurate.