This is a really versatile main dish that cooks up in about 45 minutes. You can change up the veggies, the starch (couscous or quinoa anyone?), the seasonings…just about everything really. And no matter what you choose to do, when all is said and done, the sweet, creamy flavor of the acorn squash will hold the whole thing together and people will think you spent hours creating something delicious and lovely.
Stuffed Acorn Squash
1 medium acorn squash
1 Tbsp Earth Balance butter substitute
1 Tbsp brown sugar
1/2 large sweet onion, finely chopped
2 links vegan sausage (This time I used Field Roast Smoked Apple Sage), chopped fine
2 tsp olive oil
1/3 cup orzo, uncooked
1/3 cup white rice, uncooked
2 cups vegetable stock
2 medium carrots, peeled and grated
1 small zucchini, shredded
1. Cut squash in half stem to end. Clean out cavity. Melt Earth Balance in microwave. Stir in brown sugar and brush both halves of squash all over with butter & brown sugar.
2. Preheat over to 375 degrees. Line baking dish or pan with parchment. Put squash cut side down on parchment and bake squash for about 40 minutes, or until very tender. Prepare filling while squash cooks.
3. Saute onion and sausage in olive oil until onion is soft and beginning to brown. Add rice and orzo and stir until orzo begins to turn golden. Add water or stock, cover and bring to a boil. Cook over medium-low heat until rice is cooked through (about 20 minutes.) Remove from heat.
4. Stir in grated carrot and zucchini. Season to taste. (I just throw in whatever sounds good at the time; parsley, sage, rosemary, thyme… whatever. Maybe even a teaspoon of brown sugar, which my kids know as “the secret ingredient in everything.”) Let everything set for a few minutes to allow grated vegetables to steam and flavors to mix.
5. Remove squash from oven. Turn cut side up, and spoon stuffing into cavities. You will probably have a little extra stuffing – that’s OK.
Servings: 4
Cooking Times
Preparation Time: 45 minutes
Nutrition Facts Per Serving: Calories 346, Fat 13g, Carbohydrates 41g, Fiber 5g, Protein 17g
Yum — this looks lovely! I can see making stuffed acorn squash for autumn dinner guests. And it’s so much food for the calorie count!
That looks amazing. The only squash I’ve ever seen here in the 10 years I’ve lived here is pumpkin and butternut. I’m really craving something different now.
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<:-)
This sounds so good–looks like I know what’s on the menu for dinner tonight
That looks amazing. The only squash I’ve ever seen here in the 10 years I’ve lived here is pumpkin and butternut. I’m really craving something different now.
+1