Savory Stuffed Acorn Squash

Savory Stuffed Acorn Squash
Staff Writer
Steve Legato
Stuffed Acorn Squash

Kendall Scott: I love making stuffed squash: It fills my kitchen with sweet and savory scents and fills me up without feeling bloated and tired afterward. My mother-in-law also makes her own delicious version of stuffed squash. She gave me the idea to make them up ahead of time, wrapping each half of a stuffed squash in aluminum foil, baking some immediately to enjoy now and storing the rest in the fridge for up to three days. Then you just pop them in the oven and they’re ready to eat in an hour!

Acorn squash contains phytonutrients like beta-carotene, which reduces free radicals in the body.

4
Servings
556
Calories Per Serving
Deliver Ingredients

Notes

Recipe reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.

Ingredients

  • 1/2  Cup  brown rice, uncooked
  • acorn squash
  • 1  Tablespoon  olive oil
  • 1/4  red onion, finely chopped
  • cloves garlic, finely chopped
  • small zucchini, small chop
  • medium tomatoes, roughly chopped
  • cremini mushrooms, finely chopped
  • 2  Cups  baby spinach, loosely packed
  • 1  Tablespoon  paprika
  • 1  Tablespoon  ground cumin
  • 1/4  Cup  nutritional yeast
  • 1/2  Teaspoon  sea salt
  • Dash of  freshly ground black pepper

Directions

Cook the brown rice according to directions (Note: approximate cooking time for 2 cups is 45-60 minutes).

Preheat the oven to 400 degrees.

Gently scrub skins of the squash and cut off any long stems. Slice the acorn squash in ½, from end to end, and scoop out seeds and loose membranes.

To prepare the stuffing, sauté the red onion in olive oil for 2 minutes over medium heat or until onion begins to soften. Add the garlic and sauté for 1 minute until it just begins to turn a very light golden brown. Add the zucchini, tomatoes, and mushrooms and cook for 5 minutes or until the vegetables begin to soften. Add the spinach, paprika, cumin, yeast, salt, and pepper.

Stir and let simmer for 5 minutes. Stir in the cooked rice and remove from heat.

Turn the squash cut-side up and scoop stuffing mixture into each squash ½, packing it well and mounding the mixture high. Wrap each squash ½ in aluminum foil and place on a cookie sheet.

Bake for 1 hour until the squash is thoroughly tender and easy to pierce with a fork.

Nutritional Facts

Total Fat
7g
10%
Sugar
14g
16%
Saturated Fat
4g
17%
Cholesterol
4mg
1%
Carbohydrate, by difference
108g
83%
Protein
17g
37%
Vitamin A, RAE
113µg
16%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
28mg
3%
Choline, total
35mg
8%
Fiber, total dietary
2g
8%
Folate, total
27µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
93mg
29%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
250mg
36%
Selenium, Se
16µg
29%
Sodium, Na
344mg
23%
Water
16g
1%
Zinc, Zn
2mg
25%

Acorn Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Acorn Squash Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.