Savory Stuffed Acorn Squash

Staff Writer
Savory Stuffed Acorn Squash
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
286
Calories Per Serving
Deliver Ingredients
Makes
4 stuffed acorn squashes

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
  • 2 acorn squash
  • 1 Tablespoon olive oil
  • 1/4 red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 small zucchini, small chop
  • 2 medium tomatoes, roughly chopped
  • 5 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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
N/A
Saturated Fat
0.8g
3.8%
Protein
14g
28%
Carbs
53g
18%
Vitamin A
180µg
20%
Vitamin B12
8µg
100%
Vitamin B6
10mg
100%
Vitamin C
42mg
70%
Vitamin E
2mg
8%
Vitamin K
82µg
100%
Calcium
130mg
13%
Fiber
10g
41%
Folate (food)
91µg
N/A
Folate equivalent (total)
91µg
23%
Folic acid
240µg
N/A
Iron
5mg
27%
Magnesium
161mg
40%
Monounsaturated
3g
N/A
Niacin (B3)
60mg
100%
Phosphorus
207mg
30%
Polyunsaturated
1g
N/A
Potassium
1252mg
36%
Riboflavin (B2)
10mg
100%
Sodium
270mg
11%
Thiamin (B1)
10mg
100%
Zinc
4mg
29%

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