Savory Stuffed Acorn Squash (vegan)
Printed from Inclusive Kitchen — Savory Stuffed Acorn Squash
Savory stuffed acorn squash is a delightful dish that brings together the earthy sweetness of roasted acorn squash and a hearty, flavorful stuffing. This vegan version is packed with nutritious ingredients like quinoa, black beans, and fresh herbs, making it not only satisfying but also a feast for the eyes. The vibrant colors and textures create a dish that is as appealing to the palate as it is to the presentation.
Historically, acorn squash has been a staple in Native American cuisine, often used in various dishes due to its versatility and rich flavor. Today, it remains a popular choice in fall cooking, especially around Thanksgiving. The combination of sweet and savory flavors in this stuffed version highlights the squash's natural sweetness while providing a wholesome, plant-based meal.
As you prepare this dish, you’ll find that it’s not just about the ingredients but also about the love and care you put into it. After all, cooking is like a relationship; if you don’t put in the effort, it might just end up being a little bland! So, let’s dive into this recipe that’s sure to impress both vegans and non-vegans alike.
To serve, simply slice the stuffed squash in half and enjoy it warm, perhaps with a drizzle of balsamic reduction for an extra touch of sophistication. This dish is perfect for cozy dinners or as a stunning centerpiece for your holiday table. Get ready to savor every bite of this deliciously wholesome meal!
Ingredients
- 2 acorn squash
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans
- 1 red bell pepper
- 1 onion
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 0.5 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help the acorn squash roast beautifully, caramelizing its natural sugars.
- Cut the acorn squash in half lengthwise and scoop out the seeds. You can save the seeds for roasting later if you like a crunchy snack!
- Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. This will enhance the flavor and help with browning.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender.
- While the squash is roasting, rinse the quinoa under cold water. This removes the natural coating that can make it taste bitter.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy.
- In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper, cooking until softened, about 5-7 minutes.
- Add minced garlic, cumin, and smoked paprika to the skillet, stirring for about 1 minute until fragrant. This step adds depth to your stuffing.
- Stir in the black beans, cooked quinoa, and chopped cilantro. Mix well and season with salt and pepper to taste. This mixture should be hearty and flavorful.
- Once the squash is done roasting, carefully flip the halves cut-side up. Fill each half generously with the quinoa mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes. You want the tops to be slightly crispy and the filling heated through.
- Remove from the oven and let cool for a few minutes before serving. This allows the flavors to meld and makes it easier to handle.
- Serve warm, perhaps with a drizzle of balsamic reduction or a sprinkle of extra cilantro for garnish. Enjoy your deliciously wholesome meal!
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat in the oven or microwave before serving.
Nutrition (per serving)
- Calories: 320
- Carbs g: 55
- Protein g: 12
- Fat g: 8
- Sugar g: 4
