Not only is acorn squash visually appealing with its golden flesh and vibrant outer striations, but it’s also rich in nutrients. Easy, delicious, and totally weeknight-friendly. I personally love to enjoy them with a side salad and some fresh bread. Serve these squashes alongside your protein of choice, or as a meal on their own. A rich balsamic glaze finishes them off with rich flavor depth and sweetness. Each squash half is filled with a quinoa and mushroom mixture, topped with cheese, and baked until golden. They’re rich and hearty, while also being super nutritious. These beautiful stuffed acorn squashes may be one of my new fall favorites. Why You’ll Love this Stuffed Acorn Squash:
STUFFED ACORN SQUASH RECIPE FREE
A decadently delicious, gluten free entree or side dish brimming with fall flavors. This is a great vegetarian main dish or a perfect side dish for any of your favorite autumn dinners.Mushroom and Quinoa Stuffed Acorn Squash with parmesan and rich balsamic reduction.
STUFFED ACORN SQUASH RECIPE SKIN
And did you know the skin of the acorn squash is edible? You can literally make this meal completely disappear. We garnished the squash with some sliced green scallions which added a nice fresh crunch to the dish.
STUFFED ACORN SQUASH RECIPE FULL
The stuffing is full of flavor and this dish is super filling, which is why we suggest serving just half a squash as a portion size. Our stuffed acorn squash was given the hearty thumbs-up from our taste testers. After your filling has been made and your squash has mostly cooked, spoon the stuffing into the squash and put it back into the oven for about 15 minutes, so the ingredients can all cook together. Add enough sugar on your own to make them pop for your palate. Dried snack cranberries are loaded with sugar and can be short on sour tang. With bright lemon zest to finish, it’s a perfect complement for foods that might need a little something extra.įresh cranberries gave our filling just the right amount of zip, and we recommend using them fresh or frozen. It has a little bit of subtle sweetness from granulated honey, and a delicate herbal and earthy flavor from sage and celery seed. Because it’s salt-free, it gives you the opportunity to season to your own unique tastes. Flippin' the Bird contains a great range of flavors it has paprika, onion, chili powder, lemon, granulated honey, sage, marjoram, black pepper and celery seed. We sauteed up some great, flavorful vegetables, like carrots, onion, and baby bella mushrooms, and seasoned them with a little of our Flippin' the Bird seasoning blend. We made ours with red quinoa that we cooked and dressed up in its holiday best. Now that you've got a bowl cooking, you can get a little creative with the filling. It's got to roast for about 45 minutes on its own before the stuffing goes in, so rub it all over with olive oil and put it in the oven, so it can get deliciously soft and sweet.
Then they can balance themselves without wobbling. To make sure your squash stands properly on your roasting sheet, cut it across the bottom so it’s nice and flat. Get the squash going early, so give it a good rinsing and prep it for the oven. For starters, it’s a self-contained serving bowl.
We chose to stuff acorn squash here to showcase its versatility in the kitchen and its edible potential. Does it mean we should look at new dishes that allow us all to come together and celebrate, with or without a piece of turkey on the plate? Yes, it sure does. Does it mean we can't make room for them at the table? No. We increasingly have family members with specific preferences or needs, like vegans and vegetarians, who stay away from turkey and other meats. Holiday food is usually rife with meaning and tradition the image of the huge Roast Turkey dinner that Norman Rockwell painted has embedded itself into the hearts of Americans since it first entered the public consciousness in 1943. Thanksgiving is a day to come together with family and friends and celebrate the way that love transcends time or distance.
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