Stuffed Acorn Squash

This is a great dish that can be adapted to whatever ingredients you have in the house.

Grains can include rice, quinoa, couscous, farro or barley.

Greens can include spinach, arugula, kale, fresh herbs.

The important thing is that you enjoy making it as you go and it tastes delicious in the end!

Stuffed Acorn Squash with Grains & Greens
Print Recipe

This is a great dish that can be adapted to whatever ingredients you have in the house.

Grains can include rice, quinoa, couscous, farro or barley.

Greens can include spinach, arugula, kale, fresh herbs.

Servings Prep Time
2 people 20 mintes
Cook Time
30 hour
Servings Prep Time
2 people 20 mintes
Cook Time
30 hour
Stuffed Acorn Squash with Grains & Greens
Print Recipe

This is a great dish that can be adapted to whatever ingredients you have in the house.

Grains can include rice, quinoa, couscous, farro or barley.

Greens can include spinach, arugula, kale, fresh herbs.

Servings Prep Time
2 people 20 mintes
Cook Time
30 hour
Servings Prep Time
2 people 20 mintes
Cook Time
30 hour
Ingredients
Servings: people
Instructions
  1. Cut the acorn squash in half or quarters, depending on the size and roast in the oven open side down for about 20 minutes or until semi-soft. You want to be able to scoop the squash, but you still want it to maintain some firmness
  2. While your squash is cooking, cook your grains in a 2:1 liquid ratio. Be sure to season the liquid with salt. As your grains cook, you can add more liquid if needed. Liquid = water, veggie stock or chicken stock
  3. While grains & squash cooks, saute onion and garlic in a pan with a little olive oil & paprika.
  4. Once soft, add you greens and season with a little more salt & pepper, if needed then set aside.
  5. After squash is soft, take out of oven and let cook slightly. Scoop a layer of the squash and place aside. Be sure not to scoop all the way to the skin. You want to make sure there is still some flesh on the squash.
  6. Mix scooped squash with grains and greens. Add lemon zest and chopped almonds & parsley. Taste and re-season as necessary.
  7. Scoop back into the squash and bakes for 15 minutes.
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