Harvest Stuffed Acorn Squash

Harvest Stuffed Acorn Squash

Serves 6

Consider this side dish the picture of autumn's bounty. Cranberries, apples, walnuts and sage flavor a delicious stuffing you eat while scooping out spoonfuls of sweet, tender acorn squash.

Ingredients: 
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil or sunflower oil
  • 2 cups cooked rice, barley or quinoa
  • 2/3 cup dried cranberries, soaked in hot water and drained
  • 2/3 cup chopped sweet potato or carrot, steamed until just tender
  • 1/2 cup grated peeled apple
  • 1/2 cup walnut pieces
  • 2 tablespoons chopped parsley
  • 1 teaspoon dried sage
  • Sea salt, to taste
  • Ground pepper, to taste
  • 3 acorn squash
  • 1 cup vegetable stock
  • 2 tablespoons extra virgin olive oil
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Method: 

In a small pan, sauté onion and garlic in oil over medium heat until soft but not browned. Place in a large bowl and add rice, cranberries, sweet potato, apple, walnuts, parsley, and sage. Season with salt and pepper and set aside.

Preheat oven to 375°F. Slice acorn squashes in half, and scrape out seeds and strings. Place face down in large casserole or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes. Remove, reserve any remaining stock, and place face side up in pan. Fill each cavity with about 1/2 to 2/3 cup stuffing. Drizzle with olive oil and any remaining stock, and cover tightly with foil. Bake until squashes are cooked and slightly soft to the touch, about 30 minutes. Remove the foil for the last 5 minutes of baking.

Nutritional Info: 
Per Serving:390 calories (120 from fat), 14g total fat, 1.5g saturated fat, 0mg cholesterol, 250mg sodium, 66g carbohydrate (12g dietary fiber, 12g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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