CHICKEN STUFFED ACORN SQUASH RECIPES

Name: Vegan Quinoa-Cranberry Stuffed Acorn Squash
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 2 medium acorn squash (2 to 2 1/4 pounds each); 3 tablespoons apple cider vinegar; 3 tablespoons olive oil; 2 tablespoons pure maple syrup; Kosher salt and freshly ground black pepper; 1 small onion, chopped; 1 cup red quinoa, rinsed well; 1 teaspoon mild curry powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1/4 cup dried cranberries; 1 cup loosely packed fresh parsley leaves, chopped; 1/4 cup roasted, salted and shelled pistachios, coarsely chopped

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH RECIPE | FOOD ...

Vegan Quinoa-Cranberry Stuffed Acorn Squash Recipe | Food ... image

This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 medium acorn squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
2 tablespoons pure maple syrup
Kosher salt and freshly ground black pepper
1 small onion, chopped
1 cup red quinoa, rinsed well
1 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup dried cranberries
1 cup loosely packed fresh parsley leaves, chopped
1/4 cup roasted, salted and shelled pistachios, coarsely chopped

Steps:

Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Nutrition Facts : Calories 450, FatContent 17 grams, SaturatedFatContent 2.5 grams, SodiumContent 770 milligrams, CarbohydrateContent 70 grams, FiberContent 9 grams, ProteinContent 10 grams, SugarContent 19 grams

BAKED STUFFED WINTER SQUASH RECIPE | ALLRECIPES

Baked Stuffed Winter Squash Recipe | Allrecipes image

Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked. This dish has it all -- veggies, meat, and a natural sweetness and creamy consistency without any added sugar. I use pork sausage but you can substitute something lower in fat.

Provided by AJNYC

Categories Meat and Poultry Pork

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 pound sweet Italian sausage
1 teaspoon dried thyme
1 egg, beaten
½ cup dry bread crumbs
½ cup raisins
½ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.

Nutrition Facts : Calories 465.7 calories, CarbohydrateContent 49.1 g, CholesterolContent 60.8 mg, FatContent 25.3 g, FiberContent 6.2 g, ProteinContent 15.8 g, SaturatedFatContent 6.3 g, SodiumContent 723 mg, SugarContent 16 g

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