Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American, Japanese
Ingredients: 2 acorn squash; 8 ounce tempeh; 1 tablespoon extra-virgin olive oil, more for drizzling; ½ yellow onion, chopped; 8 ounces cremini mushrooms; 3 garlic cloves, minced; ⅓ cup chopped walnuts; 1 tablespoon tamari; 1 tablespoon apple cider vinegar; ½ tablespoon rosemary; 0.25 cup sage; ⅓ cup dried cranberries; Parsley; Sea salt; pomegranate arils, for garnish; and freshly ground black pepper

3 steps

Prep:20minCook:40min

When people ask me what to serve as a vegetarian main dish at Thanksgiving, I always reply, “Stuffed acorn squash!” I love putting seasonal produce at the center of my plate whenever I can, and Thanksgiving dinner is no exception. Acorn squash presents us with a unique opportunity. After you scoop out the seeds, the squash halves form natural bowls. You could leave them empty, roast the squash, and serve it as a side dish. But you could also load the squash with a flavorful filling after it comes out of the oven. In an instant, it’ll transform from a simple side into a show-stopping main dish.

Updated at: Thu, 17 Aug 2023 11:34:11 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories342.4 kcal (17%)

Total Fat17.2 g (25%)

Carbs37.8 g (15%)

Sugars12.9 g (14%)

Protein17 g (34%)

Sodium428.5 mg (21%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2acorn squash

8 ouncetempeh

1 tablespoonextra-virgin olive oil

more for drizzling

0.5yellow onion

chopped

8 ouncescremini mushrooms

3garlic cloves

minced

⅓ cupchopped walnuts

1 tablespoontamari

1 tablespoonapple cider vinegar

½ tablespoonrosemary

¼ cupsage

⅓ cupdried cranberries

Instructions

Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper. Scoop out and discard the seeds from the squash. Place the squash halves on the baking sheet, and drizzle them with olive oil and pinches of salt and pepper. Roast cut-side up for 40 minutes, or until tender.

Step 2

While the squash roasts, cut the tempeh into ½-inch cubes, place in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover the pot, and steam for 10 minutes. Remove, drain any excess water, and use your hands to crumble the tempeh.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and several grinds of black pepper and cook 5 minutes. Add the mushrooms and cook, stirring, until soft, about 8 minutes. Stir in the crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage and cook 2 to 3 minutes more, adding ¼ cup water as the pan gets dry. Stir in the cranberries and season to taste. Scoop the filling into the roasted acorn squash halves and garnish with the parsley and pomegranates.

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