Vegetarian Stuffed Acorn Squash

Name: Vegetarian Stuffed Acorn Squash recipe
Prep time: 20 min
Cook time: 1 h
Yield: 2 servings
Cuisine: Global
Ingredients: 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

by Santiago Perez 1 year ago

4.8 (4)

1 hour

643.5 kcal

111.4 g carbs

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Description

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.

Ingredients

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

Directions

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.