Vegetarian Stuffed Acorn Squash recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Ingredients

2 acorn squash, halved and seeded
4 tablespoons cashews
1 tablespoon extra-virgin olive oil, or to taste
1 red onion, peeled and thinly sliced
1 ½ tablespoons balsamic vinegar, or to taste
1 small tart apple - peeled, cored, and grated
1 cup cooked rice
4 tablespoons dried cranberries
½ teaspoon ground thyme, or to taste
salt and freshly ground black pepper to taste
1 tablespoon panko bread crumbs
1 tablespoon butter, cut into small pieces

Nutrition Info

643.5 calories
carbohydrate: 111.4 g
cholesterol: 15.3 mg
fat: 23.1 g
fiber: 12.1 g
protein: 10.4 g
saturatedFat: 6.6 g
servingSize: -
sodium: 360.1 mg
sugar: 31.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.

  3. Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.

  4. Meanwhile toast cashews in a skillet over medium heat until fragrant, stirring often, 3 to 5 minutes. Remove from skillet and set aside until cool enough to handle. Chop cashews.

  5. Heat olive oil in a skillet over medium-low heat and cook onion until soft, about 10 minutes. Pour in balsamic vinegar and mix well. Add apple and cook for an additional 2 minutes. Remove from heat and cool slightly.

  6. Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.

  7. Remove squash from the oven and leave oven on. Distribute filling among the 4 squash halves. Sprinkle with panko and butter. Return to oven and bake until filling is hot and bread crumbs are slightly browned, 20 to 30 minutes.

Recipe Yield

2 servings

Recipe Note

Initially I made this recipe when I had some leftover rice that I wanted to use up, but it turned out so well that my husband and I often have it as a vegetarian dinner.

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