vegan stuffed squash

Instant Pot Stuffed Acorn Squash with Wild Rice, Cranberry, and Chickpeas. A healthy, and filling vegan recipe that makes a delicious side or main.

Instant Pot Acorn Squash Stuffed with Cranberries, Wild Rice, and Chickpeas

wild rice

salt

olive oil

shallot

garlic (minced (about 1 tablespoon))

baby bella (cremini mushrooms, finely chopped)

black pepper

reduced-sodium chickpeas ((15 ounces) rinsed and drained)

cranberries

toasted pepitas

thyme leaves (chopped)

Bring 1 1/2 cups water to a boil in a small saucepan. Add the rice and 1/2 teaspoon kosher salt. Reduce heat to low, cover, and let simmer until the rice is tender, about 55 minutes. Drain off any excess liquid. Set aside.

Pour 1/2 cup water into the bottom of an Instant Pot or electric pressure cooker. Place the steamer basket in the pot, then add the squash, cut sides up (they will overlap). Be sure not to exceed the max fill line. If your squash are larger and you exceed the line, cook the squash in two batches. Seal the lid, set pressure valve to sealing, and cook on HIGH (manual) for 4 minutes. Allow the pressure to release naturally for 5 minutes, then immediately vent to release any remaining pressure. Drain and arrange on a large serving plate or baking sheet.

Meanwhile, heat the olive oil in a large skillet over medium low. Add the shallot and cook until softened, about 4 minutes. Add the garlic and cook 30 seconds until fragrant, then add the mushrooms, black pepper, and remaining 1/2 teaspoon kosher salt. Increase heat to medium and cook until the mushrooms are softened and browned, about 5 to 7 additional minutes. Add the chickpeas, cranberries, pepitas, thyme, and cooked rice and stir to heat through, about 2 additional minutes. Taste and adjust seasonings as desired.

Spoon the hot filling into the squash halves. Serve immediately or keep warm in a 350 degree F oven.

You&#039;ll love this easy Stuffed Butternut Squash recipe. It&#039;s a tasty vegan, gluten-free and vegetarian main dish with a flavorful stuffing made of lentils, mushrooms, kale and cranberries. It&#039;s seasoned with herbs and baked inside a squash making a beautiful presentation. A great healthy meal for Christmas, Thanksgiving or any dinner.

Roasted Stuffed Butternut Squash

butternut squash

oil (divided)

onion

garlic (minced)

thyme

(100 grams) chopped mushrooms

(40 grams) kale (chopped)

pumpkin seeds

Salt and pepper

Preheat the oven to 400°F/200°C.

Cut the butternut squash in half lengthways, then use a spoon to scoop out and discard the seeds.

Rub the squash all over with 1 tablespoon of the oil, then place them, cut side down, on a baking sheet. Roast to 20 minutes, then flip and cook for a further 20 minutes or until the flesh is soft. The time depends on how big your butternut squash is.

Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 5 minutes or until soft. Add the garlic and thyme and cook for a further minute.

Stir in the mushrooms into the pan and cook for 10 minutes or until they’ve softened and released their juices.

Stir in the lentils, kale, pumpkin seeds, dried cranberries and ¾ cup of water and cook for a further 5 minutes and season with salt and pepper.

When the squash is cooked, scrape a little of the squash from the neck to create a shallow channel (leave a 1/2 “ border around the edge). Chop the removed squash and stir into the pan of the lentil filling.

Pile the filling into the squash and return to the oven to cook for 5 minutes.

Serve and enjoy.

https://embed.mediavine.com/videos/t0hpictwflfxifbrwail

You'll love this easy Stuffed Butternut Squash recipe. It's a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, mushrooms, kale and cranberries. It's seasoned with herbs and baked inside a squash making a beautiful presentation. A great healthy meal for Christmas, Thanksgiving or any dinner.

Stuffed Butternut Squash

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!

Sweet roasted butternut squash stuffed with black beans and smoky red enchilada sauce! The perfect savory-sweet, hearty, satisfying meal for fall and winter! Just 7 ingredients required.

Enchilada-Stuffed Butternut Squash

butternut

tsp avocado oil

healthy pinch each sea salt and black pepper

Tbsp avocado oil

red onion ((or sub white or

medium red or orange bell pepper, diced

tsp sea salt

black beans, drained and rinsed

red enchilada sauce ((or store-bought

tortilla chips ((grain-free as needed))

Mango habanero hot sauce ((or store-bought hot sauce))

cilantro

Diced red onion

Avocado ((or guacamole))

Vegan sour cream

Heat oven to 425 F (218 C) and line a baking sheet with parchment paper.

Use a sharp knife to carefully halve the butternut squash, then scoop out the seeds and strings and rub the flesh with oil and salt and pepper.

Place the squash cut side down and roast for 35-45 minutes or until the skin is browned and flesh is tender (a knife inserted should easily slide in and out). It’s better to overbake than underbake the squash as you want it very tender and slightly caramelized.

In the meantime, make the filling by heating a medium saucepan or pot over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, stirring frequently, until the onion is translucent and beginning to slightly brown. Turn down heat slightly if browning too quickly.

Add diced bell pepper and sea salt and stir. Cover and sauté — stirring frequently — for 5 minutes or until softened and lightly browned.

Stir in the (drained) black beans and enchilada sauce and simmer for ~10 minutes to meld the flavors. Then turn off heat, cover, and set aside.

Remove squash from the oven, flip, and use a spoon to smash down and to make a pronounced divet along the center of the squash (this will make plenty of room for the filling). Pour on the filling (the squash should be quite full and very saucy). Top with crushed tortilla chips (optional) for a crispy topping for added texture.

Lower oven heat to 400 F (204 C) and bake filled squash for another 15-20 minutes or until golden brown and bubbly.

Serve hot as is, or garnish with hot sauce, cilantro, diced onion, avocado or guacamole, and/or vegan sour cream (all optional). This would also pair well with cooked rice or a green salad.

Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat in the microwave or in a 350 degree F (176 C) oven until hot.

https://www.youtube.com/watch?v=U0Cqa_Y_034

Sweet roasted butternut squash stuffed with black beans and smoky red enchilada sauce! The perfect savory-sweet, hearty, satisfying meal for fall and winter! Just 7 ingredients required.

Full Recipe: https://minimalistbaker.com/enchilada-stuffed-butternut-squash/
 
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Enchilada-Stuffed Butternut Squash | Minimalist Baker Recipes

This vegan stuffed squash is a whole meal in just one dish. Hearty and flavourful roasted squash is filled to the brim with couscous and chickpeas tossed in a mix of delicious warming spices and topped off with a tasty tahini-date sauce.

Moroccan-Spiced Vegan Stuffed Squash

squash

(90 grams) couscous (-  0.26)

(120 ml)

onion (diced -  0.14)

garlic (minced -  0.12)

cinnamon (-  0.20)

ginger (-  0.20)

cumin (-  0.20)

cayenne pepper (-  0.04)

(400 ml / 14 oz) diced tomatoes (-  0.59)

(165 grams) cooked chickpeas (-  0.25)

sea salt (-  0.04)

dates (I used regular, not medjool -  0.28)

½ tablespoons tahini (-  0.22)

lemon juice (-  0.24)

cilantro (-  0.10)

Preheat the oven to 200°C (400°F). Cut the squash in half and scoop out the seeds. Place the squash cut side up on a baking tray and bake for 30 – 45 minutes or until the squash is soft and can be pierced with a fork. Remove from the oven and season the inside with a pinch of salt.

While the squash bakes, prepare the filling. Heat a pan over medium heat and add the couscous. Toast the couscous, stirring regularly, until golden brown then pour over the ½ cup (120 ml) water, cover the pan and remove it from the heat. Set aside for 5 – 10 minutes to cook then remove the lid and fluff the couscous with a fork.

Heat a pan over medium-high heat and add a splash of water (or oil if you prefer), the onion and garlic. Fry until soft and transparent. Reduce the heat to medium and add the cinnamon, ginger, cumin and cayenne and fry for about 20 seconds, stirring, to release the aromas. Add the diced tomatoes and chickpeas and simmer for a couple of minutes until you have a thick sauce. Add the couscous and 1 teaspoon of salt and mix well. Remove from the heat.

If your dates are a bit hard, cover them with hot water and let them soak for a few minutes. Place the dates, tahini, 4 tablespoons of water and lemon juice in a small food processor and blend until smooth. You may need to add more water to reach a pourable consistency.

Optional: Wash the squash seeds and dry them well. Toast them in a small pan over medium heat until golden.

Divide the filling between the four squash halves, top with fresh cilantro and toasted squash seeds, if using, and drizzle over the sauce. Serve.

This delicious, vegan stuffed acorn squash features apple, cranberries, pecans and brown rice mixed with savory thyme and sage. Perfect for Thanksgiving, or anytime for a healthy, filling, plant-based meal.

Stuffed Acorn Squash

acorn

white onion

garlic

celery

tsp each thyme, rosemary and sage

apple,

pecans

brown rice

salt and pepper,

Cut each squash in half from the stem to the bottom tip and remove the seeds with a spoon.

Sprinkle each half with salt and pepper and place cut side down on a baking tray. Bake in the oven for 30-40 minutes until you can easily pierce with a fork.

When the squash has about 15 minutes left, add the celery, garlic and onion to a skillet with a few tablespoons of water. Cook over medium heat for 6-7 minutes until softened.

Add the apple and herbs, mix and cook for 4-5 more minutes. If the pan starts to get dry, add a few more splashes of water.

Add the cooked brown rice, cranberries and pecans and cook for 4-5 more minutes until heated through. Season with salt and pepper, if needed.

Once the squash is cooked, remove from the oven and fill each half with the stuffing.

Serve right away topped with chopped fresh parsley. Store leftovers in the fridge in a sealed container for up to 2 days.

Top 6 vegan stuffed squash recipes from across the web

The most viewed vegan stuffed squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 6 vegan stuffed squash recipes from across the web

The most viewed vegan stuffed squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Acorn Squash Stuffed wi...

Roasted Stuffed Butternut Squash

Maple Roasted Acorn Squash with Len...

Enchilada-Stuffed Butternut Squash

Moroccan-Spiced Vegan Stuffed Squas...

Stuffed Acorn Squash

The most viewed vegan stuffed squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine