San Francisco, CA, USA

Stuffed Acorn Squash

November 6, 2019

 

I've heard people don't like when bloggers write a backstory behind the recipe because they just want to "get to the damn recipe already!" so with that said...

 

I'm going to talk about why I'm a big fan of the ole stuffed acorn squash. My first Thanksgiving spent not eating meat was a tricky one, because only a month before had I moved back home to my half Irish household where meat and potatoes were the core players in every meal. This was definitely uncomfortable, but eventually my mom stopped eating meat with me and it became some kind of weird cheesy Hallmark movie scene where we grew closer over it. I liked how we'd each make ingredients for different components to one of our favorite dishes: roasted chickpeas with broiled dutch potatoes and asparagus.

 

By the time Turkey Day rolled around, I was worried how I'd go about not eating turkey on a holiday my mom usually spent an entire day preparing one. I had once read how Paul McCartneys first holiday as a veggie, he felt like he needed something to cut into to signify the start of the meal, so he made a tray of Mac N Cheese and cut some squares off for his guests. I didn't make this because it would make me feel like I'd need to eat it at the kids table, so instead I found a recipe for stuffed acorn squash. This version was way better than that first one I made, and even my parents enjoyed one of those halves. They've come along way. 

 

Now, back to the damn recipe already! 

 

 

 

Ingredients:

  • 1 Acorn Squash

  • 1 cup cooked heirloom quinoa 

  • 3/4 cup cooked lentils

  • 1/2 chopped yellow onion 

  • 1 cup quartered cremini mushrooms

  • Handful of...

    • Cranberries

    • Slivered almonds

    • Pumpkin seeds

 

 

Preparation:

  1. Cook 1 cup (dry) heirloom quinoa with 2 cups water, wait for water to boil then simmer and cover on low until quinoa is fluffy

  2. Cook lentils according to package! Usually it is a 3:1 ratio

  3. Clean and quarter mushrooms. Sauté in olive oil.

  4. Dice onion and cook until translucent

  5. Acorn Squash: While ingredients are in the works, cut stem off of acorn squash and cut vertically. Scoop out the seeds, drizzle with olive oil and salt & pepper then cook at 400 F for about 30 minutes or until soft!

  6. Once everything is cooked, mix all together in a bowl and scoop into squash!

  7. Optional: top with feta cheese or parmesan.

 

 

 I hope this recipe finds it's way into your holiday dinner this season! I find it works well for lunches as well because you can just stick them in the microwave at work and now you're the most festive employee at the office! 

 

xoxo

Ciara

 

Please reload

Recent Posts

November 6, 2019

July 23, 2019

Please reload

Archive

Please reload

Tags