Vegetarian Stuffed Acorn Squash
Initially I made this recipe when I had some leftover rice that I wanted to use up, but it turned out so well that my husband and I often have it as a vegetarian dinner.
- 2 acorn squash, halved and seeded
- 4 tablespoons cashews
- 1 tablespoon extra-virgin olive oil, or to taste
- 1 red onion, peeled and thinly sliced
- 1 ½ tablespoons balsamic vinegar, or to taste
- 1 small tart apple - peeled, cored, and grated
- 1 cup cooked rice
- 4 tablespoons dried cranberries
- ½ teaspoon ground thyme, or to taste
- salt and freshly ground black pepper to taste
- 1 tablespoon panko bread crumbs
- 1 tablespoon butter, cut into small pieces
- 1. Preheat the oven to 375 degrees F (190 degrees C).
- 2. Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.
- 3. Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.
- 4. Meanwhile toast cashews in a skillet over medium heat until fragrant, stirring often, 3 to 5 minutes. Remove from skillet and set aside until cool enough to handle. Chop cashews.
- 5. Heat olive oil in a skillet over medium-low heat and cook onion until soft, about 10 minutes. Pour in balsamic vinegar and mix well. Add apple and cook for an additional 2 minutes. Remove from heat and cool slightly.
- 6. Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.
- 7. Remove squash from the oven and leave oven on. Distribute filling among the 4 squash halves. Sprinkle with panko and butter. Return to oven and bake until filling is hot and bread crumbs are slightly browned, 20 to 30 minutes.
serving: 2 servings
calories: 643.5 kcal
carbohydrates: 111.4 g
protein: 10.4 g
saturated fat: 6.6 g
cholesterol: 15.3 mg
sodium: 360.1 mg
fiber: 12.1 g
sugar: 31.1 g