Vegetarian Stuffed Acorn Squash Recipes

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VEGETARIAN STUFFED ACORN SQUASH



Vegetarian Stuffed Acorn Squash image

Loosely based on the Moosewood's "Comprehensively Stuffed Squash" Would make a great thanksgiving dish for vegetarians, fairly simple for a weeknight meal as well. You can improvise with what you have on hand.

Provided by breadnerd

Categories     Vegetable

Time 1h30m

Yield 2 squash halves, 2 serving(s)

Number Of Ingredients 17

1 acorn squash
2 tablespoons butter or 2 tablespoons olive oil
1 small onion, chopped
1 garlic clove
1 stalk celery, chopped
1 medium carrot, chopped
1/2 cup sliced mushrooms
1/8 cup dry sherry
2 cups dry bread cubes (unseasoned) or 2 cups croutons (unseasoned)
1/2 cup raisins (optional)
1/4 cup sun-dried tomato (optional)
1/4 cup sunflower seeds
1/2 cup chopped walnuts
rubbed sage
salt and pepper
1/2 cup vegetable stock
1/2 cup cheddar cheese, shredded

Steps:

  • Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.
  • Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to "deglaze" the pan, and allow to simmer briefly.
  • Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.
  • Once cooled slightly, stir in shredded cheese.
  • Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.

Nutrition Facts : Calories 787.1, Fat 50.5, SaturatedFat 16.3, Cholesterol 60.2, Sodium 546.1, Carbohydrate 58.1, Fiber 9.8, Sugar 7, Protein 21.5

VEGETARIAN ACORN SQUASH STUFFED WITH WILD RICE



Vegetarian Acorn Squash Stuffed with Wild Rice image

I used acorn squash for this vegetarian stuffed dish but you can use butternut or any other. For me this took a little time to make but it was well worth it.

Provided by HanukkahGrrl

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h25m

Yield 2

Number Of Ingredients 12

2 (1 pound) acorn squash, halved and seeded
2 teaspoons butter
½ cup dry bread crumbs
½ teaspoon dried thyme
1 cup sliced fresh mushrooms
½ cup chopped celery
½ cup chopped red bell pepper
1 cup cooked wild rice
¼ cup vegetable broth
¼ cup low-fat sour cream
1 tablespoon grated Parmesan cheese
½ teaspoon salt-free seasoning blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a baking dish.
  • Place squash, cut sides-down, in the prepared baking dish.
  • Bake in the preheated oven until tender, about 45 minutes.
  • While squash is cooking, melt butter in a large frying pan over medium heat. Add bread crumbs and thyme; cook, stirring frequently, until golden, 4 to 5 minutes. Transfer to a bowl and set aside.
  • Heat the same pan over medium to medium-high heat. Add mushrooms, celery, and bell pepper and cook and stir until tender, 4 to 5 minutes. Stir in cooked rice and vegetable broth; cook for 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese.
  • Remove squash from the oven, leaving the oven on. Flip over squash and sprinkle with seasoning. Spoon the filling into the squash, mounding to use all of it. Sprinkle the tops with the reserved bread crumb mixture.
  • Return to the preheated oven and continue to bake until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 91.3 g, Cholesterol 24.7 mg, Fat 11 g, Fiber 11.5 g, Protein 14.6 g, SaturatedFat 5.8 g, Sodium 379.6 mg, Sugar 15.6 g

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