Vegetarian Stuffed Squash Recipes
VEGETARIAN STUFFED SQUASH
This hearty vegetarian stuffed squash is filled with Success Garden & Grains Blends, walnuts, dried cranberries, and Parmesan cheese for a delicious fall dinner!
Provided by Liz Thomson
Categories Dinner
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees
- Use a sharp knife to carefully slice the squash in half and use a spoon to scoop out the seeds.
- Lightly brush the inside of the squash with olive oil.
- Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes or until the squash is soft enough to be pierced with a fork.
- While the squash is baking, bring 4 cups of water to a boil in a large pot.
- Add the Success Garden and Grains Blends to the pot and boil for 10 minutes.
- Once cooked, remove the Success Garden and Grains Blends from the bag and place in a bowl. Combine with walnuts, cranberries, and Parmesan cheese.
- Bake the squash for an additional 5 minutes until the cheese is melted.
Nutrition Facts : ServingSize 1 stuffed squash, Calories 250 calories, Sugar 6.8 g, Sodium 92.3 mg, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 41.6 g, Fiber 5.5 g, Protein 8.4 g, Cholesterol 3.6 mg
VEGETARIAN STUFFED ACORN SQUASH
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
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
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
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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