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Vegetable Stuffed Acorn Squash

DelectablePlanet's picture
Stuffed baked squash makes a hearty winter meal.
  Acorn squash 2 Medium
  Brussels sprouts 2 Cup (32 tbs)
  Oil 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1 Cup (16 tbs)
  Grated carrots 1⁄2 Cup (8 tbs)
  Squash pulp 1 Medium
  Walnuts 1⁄2 Cup (8 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs)
  Fresh parsley 1⁄4 Cup (4 tbs), chopped
  Ground sage 1 Teaspoon
  Rosemary 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Croutons 2 Cup (32 tbs)
  Water/Vegetable broth 1⁄2 Cup (8 tbs)
  Salt To Taste
  Rice milk/Almond milk 2 Cup (32 tbs)
  Whole wheat/Brown rice, soy flour 3 Tablespoon
  Nutritional yeast 1⁄2 Cup (8 tbs)
  Paprika 1⁄2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Vegetable spread 2 Tablespoon (Non Hydrogenated Vegetable Spread)

For the Stuffed Squash:
Preheat the oven to 350 degrees.
Cut the squash in half, remove the seeds and some of the pulp to make room for stuffing. Discard the seeds; save the pulp.
In a large pan over medium-high heat, cook the onions, celery and carrots in oil for a few minutes. Add the nuts, parsley, herbs and the squash pulp and cook for a few minutes. Stir in the croutons and then add the water. The stuffing should be moist. Stuff each half of squash with equal parts of the stuffing. Bake for 45 minutes, or until the squash is soft.
For the Brussels Sprouts:
Rinse Brussels sprouts, remove any brown leaves and trim ends. Cut a cross-hatch in the end of each sprout. Place in a steaming basket in a heavy pot or wok, cover and steam for 5-7 minutes, or until soft.
For the "Cheese" Sauce:
Put the flour into a glass or measuring cup. With a fork or whisk ready, pour in 1/2 cup of the rice or almond milk. Whisk until there are no lumps. Heat the rest of the liquid in a sauce pan. Add the yeast and dissolve. Add the paprika and turmeric and then whisk in the flour mixture. Bring to a boil, lower the heat and simmer for 30 seconds. If the sauce is too thick, add a little more rice or almond milk. Turn off the heat and stir in vegetable spread before serving.

Recipe Summary

Difficulty Level: 
Main Dish
Stuffed acorn squash sounds really good! The stuffing for the squash is filled with health and nutrition. Made with lots of vegetables and is flavored with loads of herbs. The stuffed squash is then topped off with a cheese like sauce! The recipe is absolutely low cal and delicious. Watch the video and learn.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2358 Calories from Fat 786

% Daily Value*

Total Fat 93 g142.6%

Saturated Fat 13.5 g67.6%

Trans Fat 0 g

Cholesterol 21.2 mg7.1%

Sodium 1259.4 mg52.5%

Total Carbohydrates 365 g121.6%

Dietary Fiber 64.9 g259.4%

Sugars 68.5 g

Protein 66 g132.4%

Vitamin A 217.6% Vitamin C 588.7%

Calcium 124.1% Iron 154.6%

*Based on a 2000 Calorie diet

Vegetable Stuffed Acorn Squash Recipe Video