Wednesday, October 17, 2012

Stuffed Acorn Squash

This is my first autumn as a no-longer-picky herbivore so you can imagine what food group I'm desperate to explore: the wonderful world of squash

I'm tempted to make a personal goal out of trying every variety in one form or another this season... but that's probably a tad ambitious for a few-month span of time. 

I definitely kept seeing recipes for stuffed acorn squash and wanted in on the fun. I mean, who doesn't love eating delicious food out of neat, edible bowls?! Clearly this was a 2012 must for me. 

I found this easy, health-friendly recipe from the ever-awesome Forks Over Knives people: Stuffed Acorn Squash

Next I hit up a veggie stand and Wegmans and got to work!  I tweaked a few things and cut the recipe in half to serve two, but all of that's provided for you below.

Stuffed Acorn Squash
Recipe lightly adapted from Julieanna Hever (Author of The Complete Idiot's Guide to Plant-Based Nutrition)

  • 2 medium-sized acorn squash, tops cut off and seeded (grapefruit spoons are handy)
  • 1 small yellow onion, diced 
  • 2 medium celery stalks, diced 
  • 2 medium carrots, diced
  • 2 cups water or vegetable broth
  • 1/3 cup wild rice, cooked 
  • 1/3 cup brown rice, cooked 
  • 1/2 cup mushrooms, sliced
  • 1/2 tsp. poultry seasoning 
  • 1/4 tsp. dried sage 
  • 1.5 tbsp red wine or apple cider vinegar 
  • Ground black pepper to taste 
  • 1/4 cup fresh parsley, minced (I used cilantro) 
  • 1/2 cup raw walnuts or pecans, chopped (optional)
  • Balsamic vinegar (for seasoning) 
"1. Preheat oven to 375°F.
2. Place squash halves, cut side down, on 1 or 2 deep baking sheets filled with an inch of water. Place in oven and bake for 30 minutes. When done, remove from oven, remove the water, and flip the squash so it is cut side-up.
3. In a medium pot, sauté onions, carrots, and celery in [1/4] cup water or vegetable broth until slightly browned, approximately 5 minutes. Add wild rice, brown rice, mushrooms, poultry seasoning, sage, black pepper, and remaining water or vegetable broth. Bring to a boil on medium-high heat and then simmer, [stirringly occasionally], on medium-low heat for 30-40 minutes or  until all liquid is absorbed. Add walnuts and parsley and cook for 2 more minutes. Remove from heat.
4. Spoon rice mixture into each squash. [Lightly grease bottom of pan,] cover in foil, and return to oven. Bake for 20-25 additional minutes, or until squash is tender. [I needed an extra 20 minutes or so for mine...]
*Original recipe by Julieanna Hever, MS, RD, CPT"

After mine was done, I drizzled it with balsamic vinegar and dove in! The vinegar really made the flavors pop! I wouldn't skip it since the recipe is salt-free.) 

I had some leftover filling with these measurements, so I scraped the acorn squash clean and and mixed the extra pickin's in with the filling for lunch the next day!

So, so good. Next week I'm tackling a recipe for Butternut Squash and Black Bean Chili in Pumpkin Bowls! I also hope to finally perfect my plant-based version of Spiced Pumpkin Muffins (the kind of muffins with chocolate chips and maple walnut toppings... you don't want to miss this!)

Yes, I may need an intervention. 


  1. Mm mm mmm! I bet this tasted as good as it looks. I think you could cover all the conventional squashes for sure, I have faith in you! :)

  2. It was very yum! And rendered a decent amount of food for us! I'm interested in spaghetti squash and pattypan squash. The latter ones are so cute! If I could get those two in this season, I'd be pretty set. :)