Rich and full of vibrant colors and taste, this vegetarian dish of stuffed acorn squash is a holiday favorite!
Stuffed Acorn Squash
- 2 medium acorn squash
- ½ cup wild rice, rinsed or quinoa
- 1 small yellow onion
- 1 small red pepper
- 1 can 15 oz chickpeas or navy beans, drained
- 4 -5 baby Bellas sliced (optional)
- 3 – 4 leaves of kale, finely chopped
- 1 clove garlic, pressed or minced
- ½ cup crumbled goat cheese or feta
- 1/2 tablespoon of Herbes de Provence
- Tablespoon of chopped parsley (optional)
- Preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- With a sharp chef’s knife cut the squash from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and compost.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon olive oil over the squash, and sprinkle with ¼ teaspoon salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
- Meanwhile, cook the rice or quinoa according to the package.
- In a medium skillet, cook the chopped onion, garlic, chopped red pepper, mushrooms (optional) and kale until onions are translucent. Add the chickpeas or navy beans along with the Herbes de Provence to the mixture and sauté another 5 minutes or so.
- Once the mixture is done mix in the cooked rice or quinoa.
- Let the mixture cool for a few minutes and then add the feta or goat cheese. Gently stir the mixture to combine.
- Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for about 5.
- You can sprinkle the stuffed squash with some chopped parsley if you like and serve warm.
Find other vegetarian recipes HERE!