Vegetarian Stuffed Acorn Squash recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Ingredients
- 2 acorn squash, halved and seeded 4 tablespoons cashews 1 tablespoon extra-virgin olive oil, or to taste 1 red onion, peeled and thinly sliced 1 ½ tablespoons balsamic vinegar, or to taste 1 small tart apple - peeled, cored, and grated 1 cup cooked rice 4 tablespoons dried cranberries ½ teaspoon ground thyme, or to taste salt and freshly ground black pepper to taste 1 tablespoon panko bread crumbs 1 tablespoon butter, cut into small pieces
Nutrition Info
- 643.5 caloriescarbohydrate: 111.4 gcholesterol: 15.3 mgfat: 23.1 gfiber: 12.1 gprotein: 10.4 gsaturatedFat: 6.6 gservingSize: -sodium: 360.1 mgsugar: 31.1 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Stuffed Acorn Squash
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.
Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.
Meanwhile toast cashews in a skillet over medium heat until fragrant, stirring often, 3 to 5 minutes. Remove from skillet and set aside until cool enough to handle. Chop cashews.
Heat olive oil in a skillet over medium-low heat and cook onion until soft, about 10 minutes. Pour in balsamic vinegar and mix well. Add apple and cook for an additional 2 minutes. Remove from heat and cool slightly.
Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.
Remove squash from the oven and leave oven on. Distribute filling among the 4 squash halves. Sprinkle with panko and butter. Return to oven and bake until filling is hot and bread crumbs are slightly browned, 20 to 30 minutes.