By anotherveganfoodblog.com
Stuffed Acorn Squash
16 steps
Prep:15minCook:1h 25min
Stuffed squash is one of my favorite recipes to make in the fall. It is a great way to utilize seasonal ingredients to create a nutritious meal that will warm up your home and fill it with an amazing aroma.
Updated at: Thu, 17 Aug 2023 00:07:11 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
26
High
Nutrition per serving
Calories397.7 kcal (20%)
Total Fat16.1 g (23%)
Carbs50.5 g (19%)
Sugars7.8 g (9%)
Protein17.6 g (35%)
Sodium838 mg (42%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2acorn squash
2 Tbspolive oil
divided
⅓ cupbarley
hulled
2 linksvegan smoked apple sage sausage
chopped
1red bell pepper
chopped
2shallots
chopped
2cloves of garlic
minced
1 bunchchard
chiffonade
6sage leaves
chopped
1 Tbspfresh thyme
6sundried tomatoes
chopped
½ cupvegan feta crumbled
¼ cuppistachios
for serving
salt
to taste
pepper
to taste
ground black pepper
Instructions
Step 1
Preheat oven to 350°F
Step 2
Cut acorn squash in half, remove the seeds, and brush with olive oil, salt and pepper
Step 3
Place squash cut side up on a baking sheet and roast for 40 - 60 minutes until the squash is tender and slightly browned
Step 4
Cook the barley according to package directions
Step 5
Preheat a medium skillet over medium heat and add 1 Tbsp of olive oil to pan.
Step 6
Saute shallot and pepper for about 7-8 minutes until soft
Step 7
Add garlic and sausage and cook for 5 minutes
Step 8
Add chard and herbs and cook until wilted
Step 9
Stir in cooked barley, sundried tomatoes, and salt and pepper to taste
Step 10
Stuff the roasted squash with ¼ cup of vegetable barley mixture
Step 11
Add a sprinkle of feta over the stuffing mixture
Step 12
Fill the squash the rest of the way with more of the vegetable rice mixture and top with more feta
Step 13
Repeat the stuffing process with the rest of the squash halves
Step 14
Put squash back in the 350°F oven for 20 - 25 minutes until filling is heated through
Step 15
While the squash cooks toast the pistachios in a skillet over medium low heat until fragrant and starting to brown; about 5-7 minutes
Step 16
Once squash is done cooking top with toasted pistachios and serve
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