Vegan Stuffed Acorn Squash
Another easy throw-together meal where proportions really don’t matter. I used acorn squash, but this stuffing would also be great with butternut or kabocha squash.
Ingredients
Ingredients
- Acorn squash can also use butternut or kabocha
- Chickpeas cannellini or lentils would also be good
- Brown rice medley or any other grain
- Fresh spinach cut
- Onion diced and sautéed
- Pomegranate seeds or dried cranberries
- Fresh tarragon cut (can substitute fresh/dry basil or thyme)
- Pine nuts toasted
- Salt and pepper to taste
- Optional: balsamic glaze drizzle
Instructions
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Preheat oven to 350. Cut the squash in half and discard the seeds. You can roast those separately if you want.
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Line a cookie sheet with foil or a silpat mat. Lightly oil the lined cookie sheet with oil. Place the squash halves cut side down.
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Bake for about 30 minutes or until you can poke the squash with a fork.
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Combine all the other ingredients (except for the balsamic glaze) in a bowl.
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Once the squash is done cooking, move them to a casserole. Stuff them, letting the extra stuffing fall around the squash.
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Bake for another 20-30 minutes, or until everything is heated through.
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Once cooked, drizzle with balsamic glaze.