stuffed acorn squash

This stuffed acorn squash recipe is the ultimate fall dinner! Sage and rosemary add cozy autumn flavor to the mushroom and tempeh filling.

Stuffed Acorn Squash

acorn squash (halved)

tempeh

extra-virgin olive oil (more

onion

cremini mushrooms (diced)

garlic

walnuts

tamari

apple cider vinegar

rosemary

sage

cranberries

Parsley and a few pomegranate arils (for garnish)

Sea salt and black pepper

Preheat the oven to 425°F and line a baking sheet with parchment paper. Scoop out and discard the seeds from the squash. Place the squash halves on the baking sheet, and drizzle them with olive oil and pinches of salt and pepper. Roast cut-side up for 40 minutes, or until tender.

While the squash roasts, cut the tempeh into ½-inch cubes, place in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover the pot, and steam for 10 minutes. Remove, drain any excess water, and use your hands to crumble the tempeh.

Heat the olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and several grinds of black pepper and cook 5 minutes. Add the mushrooms and cook, stirring, until soft, about 8 minutes. Stir in the crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage and cook 2 to 3 minutes more, adding ¼ cup water as the pan gets dry. Stir in the cranberries and season to taste. Scoop the filling into the roasted acorn squash halves and garnish with the parsley and pomegranates.

This cozy, hearty Sausage Stuffed Acorn Squash with apples, mushrooms, and herbs is a fantastic blend of sweet and savory flavors. Easy and ultra delicious!

Sausage Stuffed Acorn Squash

acorn squash (halved through from the stem to the base and seeds removed)

olive oil

Kosher salt and ground black pepper

chicken

cremini baby bella mushrooms (finely chopped)

apple

salt

black pepper

nutmeg

allspice

sage (thyme,

Parmesan cheese (divided)

Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.

While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.

Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.

When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.

Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.

What happens when you stuff an acorn squash with turkey chili? You have an edible bowl that's not just good for you, it tastes great too!

Turkey Chili Stuffed Acorn Squash

acorn squash (halved, seeded)

turkey

onion (chopped)

garlic (crushed)

Rotel mild tomatoes with green chilies

tomato sauce

water

tsp cumin

tsp chili powder

paprika

bay leaf

sharp cheese (omit

cilantro (for garnish)

Preheat oven to 400F degrees. Spray a baking sheet with nonstick spray.

Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.

Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.

When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.

Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, paprika, and bay leaf.

Cover and simmer over medium-low heat about 25 minutes stirring occasionally.

Remove bay leaf, flip the squash over and fill each half with 3/4 cup chili.

Top with cheese and bake until melted, about 5 minutes. Top with cilantro.

This Maple Roasted Acorn Squash is stuffed with a Rice, Lentil, and Mushroom Stuffing and topped with toasted Pine Nuts, making it a perfect holiday dish!

Maple Roasted Acorn Squash with Lentil & Rice Stuffing

Acorn Squash

tbsp Maple Syrup

tbsp Tamari

oz Baby Bella Mushrooms, thinly sliced

Yellow Onion, diced

Garlic,

tsp dried Sage

tsp dried Rosemary

tsp dried Thyme

Red Rice, dry

Black Lentils, dry

Vegetable Broth

Salt, (optional)

Pine Nuts, toasted

First, preheat your oven to 350F. Cut each Acorn Squash in half, and remove the seeds / inner portion to make a bowl. Score a &#8220;checkerboard&#8221; into each squash (see video for a visual). Prep the rest of the veggies as well.

Add all of the stuffing ingredients, aside from the Pine Nuts, to a large pot and bring to a boil. Cover, and let simmer for 30 minutes. Once finished cooking, add any additional Salt to taste, if necessary.

Place the squash halves bowl side up into a large glass 9&#215;13&#8243; dish. Prepare the Squash glaze by mixing the Tamari and Maple Syrup together in a small bowl, then coat each Squash evenly in the glaze.

Pour 1-2 cups of water into the bottom of the glass pan, making sure you don&#8217;t get it in the Squash bowls. This allows the Squash to steam and cook more evenly in the oven.

Bake the Squash for 30 minutes, then remove from the oven. Stuff each Squash with the Lentil and Rice Stuffing (which should have finished cooking by now), and then return to the oven for an additional 10 minutes.

In the meantime, toast your Pine Nuts in a small pan over high heat until golden and fragrant.

Remove your Squash Bowls from the oven, top with a spoonful of Pine Nuts, and serve warm.

https://www.youtube.com/watch?v=Aa1mCQRX_gY

These Maple Roasted Acorn Squash with Lentil & Rice Stuffing are perfect for a plant based side or main dish this holiday season! 
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VEGAN Holiday Recipe: Maple Acorn Squash + Rice & Lentil Stuffing!

This simple savory sausage stuffed acorn squash is easy to make and filled with the wonderful flavors of Fall. The stuffing is made with farro, chicken sausage, mushrooms, celery, onions and sage – you&#x27;ll love this!

Farro and Sausage Stuffed Roasted Acorn Squash

acorn

olive oil spray (I used my mister)

salt and fresh cracked pepper

pearled farro (rinsed and drained)

chicken broth

chicken sausage

celery (chopped)

oz sliced fresh mushrooms

sage leaves (chopped)

parsley (for garnish)

Preheat oven to 350°F.

Mist the cut side of squash with olive oil and season with salt and pepper. Place in a baking dish and add 1/4 cup water to the bottom of the pan.

Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving.

Meanwhile, cook farro in chicken broth according to package directions.

While the farro is cooking, in a large saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.

Add olive oil to the pan and add the onion, sauté 1 minute, add the celery, salt and pepper to taste; cook until celery is soft, about 8 to 10 minutes.

Add the mushrooms and sage to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Return the cooled sausage and the cooked farro to the sauté pan and mix well.

Divide the farro stuffing evenly between the roasted acorn squash, garnish with parsley and serve.

This Sausage &amp; Mushroom Stuffed Acorn Squash is going to become your new favourite Thanksgiving main - the perfect comfort food!

Sausage &amp; Mushroom Stuffed Acorn Squash

tbsp butter

brown sugar

rosemary (sage and thyme (dried or fresh...about 1-2each))

Salt & pepper

turkey sausage (see below)

shallots (diced)

garlic (minced)

Portobello mushrooms (diced)

Button mushrooms (diced)

beef broth

tbsp red wine

rice

parmesan cheese

tbsp fresh chopped sage

tsp fresh chopped thyme

kale

tsp salt

tsp pepper

lb turkey

tsp dijon mustard

fennel seeds

tsp chopped fresh sage

tsp chopped fresh thyme

Preheat oven to 400 F. Cut acorn squash in half, then cut halves in half (you should come out with four quarters per squash and eight quarters total).

Brush squash with melted butter and brown sugar then sprinkle rosemary, sage, thyme, salt and pepper overtop. Bake in the oven for 30 min.

Meanwhile, make rice according to package directions in a rice cooker and chop up mushrooms. Mix together all ingredients for turkey sausage.

Heat olive oil in a large pan on med-high heat, then add turkey sausage mixture, breaking up into 1 inch pieces. Add shallots and garlic, sauteing for 3-4 min. Add mushrooms and saute another 3-4 min. Add beef broth, red wine and balsamic vinegar and simmer for 10 min until mushroom juices are mostly absorbed.

Add wild rice and parmesan cheese, cooking for another 2 min. Remove from heat and stir in sage, thyme, kale, salt and pepper.

Squash should be done cooking in the oven at this point so remove them and then stuff with the turkey sausage and rice mixture. There may be some leftover - you can freeze it to use for another time!

Bake squash with stuffing in the oven for 5 min, then serve!

Easy Stuffed Acorn Squash is a simple, healthy dinner.  Filled with flavor, gluten free + perfect for a quick fall dinner!

acorn squash (cut

lb ground turkey (or ground beef)

baby bella mushrooms (chopped)

honey crisp apples (peeled + chopped in small pieces)

chicken stock

rosemary (chopped finely)

pepper

garlic powder

onion powder

cheese

Preheat oven to 450 degrees

Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking

Slice acorn squash in half, scoop out seeds and place flat on sheet sprayed with olive oil.

Bake the squash for 20 minutes, until it is tender when pierced with a fork

While the squash cooks - heat 1 tablespoon of olive oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown.

While the turkey is cooking, chop mushrooms, apples + herbs.

Add in chopped mushrooms, apples, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes.

When the squash is done, remove from the oven + scoop out most of the cooked center, leaving a little bit of filling in the acorn squash.

Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in.

Scoop the turkey/squash mixture back into the squash + top with cheese of choice

Bake them at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheesy gets crispy.

https://embed.mediavine.com/videos/aqeferbmkwzvyfwy10k1

Turkey Mushroom Apple Stuffed Acorn Squash is a simple, nutritious dinner. Filled with winter flavors, naturally gluten free + perfect for a quick meal!

Turkey Mushroom Apple Stuffed Acorn Squash

Stuffed Acorn Squash make for an easy and hearty vegetarian main course! Roasted acorn squash halves are filled with a simple mediterranean quinoa salad packed with arugula, chickpeas, scallions, tomatoes, and tangy feta! Naturally gluten free and vegetarian. To take this recipe up a notch, serve with homemade tahini sauce for drizzling!

Mediterranean Quinoa Salad Stuffed Acorn Squash

extra virgin olive oil

kosher salt

lemom juice

can (15 ounces) canned chickpeas (drained and rinsed)

½ cup (3 to 4 ounces) halved cherry or grape tomatoes

scallions (thinly sliced)

za’atar spice

1¼ cooked quinoa* (see notes for instructions)

feta cheese (crumbled)

1½ packed cups (1½ ounces) baby arugula leaves

tahini sauce (optional) (for drizzling)

Preheat the oven to 450°F (230°C) with a rack in the center position.

Using a large knife, carefully slice the acorn squash in half lengthwise. Scoop and discard any seeds and stringy fiber to reveal a ‘bowl’. Trim a very small slice off the rounded side of each half to ensure that the squash lays flat on the baking sheet. Brush the acorn squash flesh with extra virgin olive oil and sprinkle evenly with kosher salt and pepper. Distribute the acorn squash halves, cut side facing up, on the sheet pan and roast until the acorn squash is caramelized and fork tender, about 45 to 50 minutes. Set aside to cool slightly.

Meanwhile, as the squash is roasting, whisk together the olive oil, lemon zest, and lemon juice in a large mixing bowl. Add the chickpeas, tomatoes, scallions, za&#39;atar, salt, and pepper, and toss to coat. Allow the ingredients to marinate together while the acorn squash is roasting. Before serving, fold in the cooked quinoa, crumbled feta, and baby arugula. Season to taste with salt and pepper.

Fill and distribute the quinoa salad into the roasted acorn squash bowls (the salad will overflow out of the top) and serve. Top with easy tahini sauce, if desired.

This Quinoa Stuffed Acorn Squash is an all-in-one meal that&#039;s bursting with fall flavors. The savory goodness comes from sautéed onions, celery, mushrooms, and warm spices. Then it&#039;s balanced out with subtly sweet and tarts flavors from apples and cranberries. The quinoa gives it a nice texture and lots of added protein. It&#039;s heavenly!

dry quinoa

vegetable broth (, low sodium)

acorn squash ((medium-sized))

onion (, finely diced)

celery (, finely diced)

apple (, diced)

cremini mushrooms (, diced)

cranberries ((fresh

garlic (, minced)

thyme

cinnamon

cracked pepper (,

maple syrup (*Optional)

Preheat oven to 425 degrees F

Cut a thin slice off the&nbsp;bottom of each squash&nbsp;to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash &amp; discard. (*photos are in post above)

Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt &amp; pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 35-45 minutes, or until tender (test with a fork).

Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.

In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes

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