FAQ Can you freeze stuffed acorn squash?Īctually you can! To Freeze this vegetarian stuffed acorn squash: place one half-stuffed squash into a freezer-friendly quart-sized bag and remove as much air as possible. To Reheat: You can reheat it in the microwave for 5-7 minutes or in the oven at 350 degrees for 10 minutes. To store: To store this stuffed squash, let it cool completely then place it into an airtight container and keep it in the refrigerator for up to 3 days. More protein: Like these Healthy Black Bean Burgers, Chickpea Cauliflower Burgers, or these Kale and Quinoa Patties.A side of veggies: Such as these Easy Ranch Roasted Carrots, Roasted Mediterranean Cauliflower Rice, or Easy Green Beans with Lemon and Garlic.Salad: Like this Easy Kale Salad, Kale and Brussel Sprout Salad, or this Chopped Kale Salad with Quinoa.This acorn squash recipe is great as a complete meal all on its own but here are a few other meal additions that it would pair great with. What to serve with vegetarian stuffed acorn squash Reheat it easily in the oven at 350 degrees F for 15 minutes then fill and bake it as directed in this recipe. You can roast the squash in advance and store it in an airtight container in the refrigerator for up to 3 days.Make sure to cut the squash into even-size halves so they cook at the same time.Alternatively, you can use roasted butternut squash or even a small pumpkin in place of the acorn squash.Add in some meat for the meat-eaters in your life, such as cooked, crumbled sausage or ground turkey would both work in this dish.Make this vegetarian stuffed acorn squash recipe vegan by removing the parmesan cheese and using vegan parmesan or omitting it altogether.It is so filling and tastes even better the next day! Recipe Tips & Variations This amazing recipe is incredibly flavorful and delicious and it makes a great meatless meal. Step five: Fill each acorn squash half with the filling and bake at 425 degrees F for about 5-7 minutes, until the tops are nice and golden brown.Įxpert tip: If you are using smaller acorn squash then roast two (four halves) in case you have enough filling since this recipe does make a good amount. Step four: Sprinkle in the grated parmesan, orange juice, and zest then add the cranberries and toss everything together. Step three: Cook the veggies then add in the chickpeas, walnuts and rice. Step two: Season the cut squash with olive oil salt and pepper and bake it for 25-30 minutes at 375 degrees F. You can roast them later or discard them. Step one: Use a sharp kitchen knife to cut the squash in half.
#Stuffed acorn squash how to#
How to make Vegetarian Stuffed Acorn Squash
Chickpeas – canned is fine, or use black beans or even kidney beans.Wild rice – you can also use brown rice or quinoa.Easily adaptable recipe – you can make it vegan, it’s already gluten-free and vegetarian, or even add meat if you want!.Meat-free and packed with plant-based proteins like chickpeas and wild rice.Loaded with incredible flavor and texture!.
#Stuffed acorn squash plus#
Plus it is a fun gluten-free dinner that the whole family will love! You can also make it ahead, which is a great time saver! Why you’ll love this recipe We like to keep this version vegetarian because it is just so amazing and it makes a wonderful, filling, tasty dish that everyone can enjoy! You can make it as directed in this recipe or customize it with your fillings of choice, even add some cooked ground meat if you prefer as we did with this butternut squash! It is filling and satisfying and loaded with flavor and texture.
This acorn squash is a fall favorite in our family. Vegetarian stuffed acorn squash is a healthy main dish you can make that the whole family will love! Made with delicious roasted acorn squash filled with an incredibly satisfying filling that is amazing! Gluten-free! Savory stuffed acorn squash Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.
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