Name: Stuffed Acorn Squash
Ingredients: 1 whole acorn squash; 1 tsp ground cinnamon; 1 tsp salt (optional); 1 tsp maple syrup; 3 Tbsp vegetable broth, can substitute water; 1 small onion, chopped; 2 cloves garlic, minced; ½ cup wild rice or other rice; ½-1 cup water; ½ tsp ground curry powder; 1 tsp ground cinnamon; 2 whole cloves; ½ tsp sage; ¼ cup walnuts, chopped (optional); Fresh chopped parsley; Maple syrup; Salt (optional) & pepper to taste; Black sesame seeds (optional)

Recipes » Main Dish » Stuffed Acorn Squash

By Terri Edwards

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This delicious roasted and stuffed acorn squash recipe also makes a beautiful buffet display.

Yield: 2 servings

Gluten Free Soy Free

Ingredients

1 whole acorn squash
1 tsp ground cinnamon
1 tsp salt (optional)
1 tsp maple syrup
3 Tbsp vegetable broth, can substitute water
1 small onion, chopped
2 cloves garlic, minced
½ cup wild rice or other rice
½-1 cup water
½ tsp ground curry powder
1 tsp ground cinnamon
2 whole cloves
½ tsp sage
¼ cup walnuts, chopped (optional)
Fresh chopped parsley
Maple syrup
Salt (optional) & pepper to taste
Black sesame seeds (optional)

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Take a whole acorn squash, and poke holes in it with a sharp knife. 5-6 punctures is plenty.
2. Preheat oven to 400 degrees F. Place whole acorn squash in oven and bake approximately 30-40 minutes, depending on the size of your squash.
3. Slice in half. Use a spoon to remove seeds and stringy part in the center.
4. Sprinkle with salt (optional) and cinnamon, then drizzle with maple syrup.
5. While squash is baking in oven, prepare stuffing. Heat 3 Tbsp veggie broth in a medium saucepan over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add more broth if necessary.
6. Add the dry rice, curry powder, cinnamon, sage, clove, and ½ tsp salt (optional) and stir until the spices are toasted, about 1 minute. Add ½-1 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of rice may vary in cooking times; add more water if needed). Remove from heat.
7. Evenly stuff the scooped-out squash halves with the filling, then drizzle with maple syrup, cinnamon, parsley, walnuts, and a few grinds of black pepper. Serve warm.