… (If using smaller squash, cut each squash in half lengthwise) Slice a small sliver off the bottom of each squash piece making a flat surface so the squash will stand upright while baking. Cook for another 2 to 3 minutes, until most of the wine has evaporated. If you decide to serve it with animal protein, I would recommend incorporating some of the juices of the meat dish into the stuffing. Cut the squash lengthwise into 4 wedges/pieces. Filling enough for a vegetarian entree or serve it as a side dish. We added chickpeas, substituted pecans as we did not have pumpkin seeds, used red quinoa as that was what we had in our pantry. 2 Roast the squash: Roast the squash halves cut-side down for 30 minutes, then flip them over and roast cut-side up (like a bowl) for another 15 minutes. I cut back on the cheese because that’s what I do… if that’s what you do, save it for another recipe- I had to add after cooking. Let me know what you think! In my last post, I made acorn squash slices in the crockpot. A perfect soul-warming meal. The alcohol will cook off…but a rice vinegar may be a good substitute. Did they find it bland, or not care for the texture? added sauted mushrooms and onions. I suggest preparing the vegan feta cheese if using, ahead of time because it needs soaking time to unfold flavors. Made it for this Thanksgiving and my son loves it! This Quinoa Stuffed Acorn Squash is an all-in-one meal that's bursting with fall flavors. This is absolutely delicious. Delicious! I really like how it is a plug and go method. This was absolutely SCRUMPTIOUS! Is there anyway to make as a freezer meal?! I made this with the chick peas and added a little cooked spinach. Perfect for a meatless holiday! The mounds will be pretty big, and some filling may spill into the baking dish, which is fine. Yum! I hope it’s a big hit at your dinner table. From cheesy and meaty options that are hearty enough for omnivores, to lighter options that are refreshing yet flavorful, there’s a stuffed squash for everyone! Hi! Roast: Preheat oven to 400°F (204°C). Is this stuffed acorn squash pretty or what? Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening! I’d cover them with foil and bake in the oven until warmed through. Email me when Kate or another C+K reader replies directly to my comment. Will definitely be making this again! If you make both recipes at once, you’ll use up one standard four-ounce package of goat cheese. The crushed pecans give the acorn squash … Arrange the squash wedges in the prepared pan. Wow it was amazing!!! Ingredients. I appreciate your review. Gather together the rest of the stuffing mise en place: cubed and … If you made the recipe, please choose a star rating, too. Just place the stuffed squash halves in the crockpot, skin side down. 4 Cook the rice: Pour the vegetable broth or water over the rice and give it a quick stir. Thank you for taking the time to review, Jennifer. Great recipe! What about the filing did your family not like? Hi Kate I love your recipes and I love dogs!! 9 Finish the squash filling: In a large bowl, combine the mushrooms, vegetables, cooked rice, and squash puree and mix until well-combined. So glad you enjoyed it. Cooking the vegetarian stuffed acorn squash. https://www.jamieoliver.com/recipes/vegetable-recipes/stuffed-roast-squash Rub the squash halves inside and out with olive oil, then sprinkle generously with salt and pepper. (If the vegetables and rice are ready before the roasted squash, cover the pans to keep warm until needed. Add a few more veggies on the table (and trick the kids) with these 19 vegan spaghetti squash recipes that you can make tonight! I’m so glad I tried this recipe. Serve immediately. Place the squash on the baking sheet , salt and pepper, and a pat of butter, then add a 1/2 a piece a bacon to each 1/2 of the squash , i usually do 3 squash or (6) 1/2 ‘s at a time. https://www.runninginaskirt.com/vegan-vegetarian-stuffed-acorn-squash-recipe My favorite green salad would be the perfect complement to this stuffed squash. The cheesy quinoa filling develops an irresistible crispy top in the oven. Then it's balanced out with subtly sweet and tarts flavors from apples and cranberries. This recipe is simple enough to put together on a relaxed weeknight, too. I was just reviewing some recipes and then started to think about your Cookie. Delicious! https://food.amerikanki.com/stuffed-summer-squash-vegetarian-recipes I skipped the cranberries for I couldn’t find any without sugar. Truth be told, though, I love spaghetti squash not because it’s low carb. I purposefully omitted the chickpeas from the original stuffing recipe. Chopped parsley and green onion offer lots of irresistible fresh flavor, and toasted pepitas (pumpkin seeds) contribute some savory crunch. So, today, I’m sharing a delicious recipe with you all using squash: vegetarian stuffed spaghetti squash! Make it dairy free/vegan: Omit both varieties of cheese. I used brown basmati rice, small chunks of red and yellow bell pepper, onion, green onion, added golden raisins and dried cherries simmered in water with star anise and cinnamon stick, garlic powder, pepper, lemon juice, herbs de Provence … I warmed this up together in a pan then stuffed the tender cooked acorn halves, topped with Gouda cheese and green onion. Pull up a chair! Happy Thanksgiving! Brush the flesh … Affiliate details ». Thank you for sharing, Toni. Today we are getting warm, cozy, and oh so festive with some mushroom lentil stuffed delicata squash. 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