Stuffed vegetables are pretty much a pre-requisite for my holiday table. This would make a great vegetarian American Thanksgiving main dish. I made this one for our Canadian Thanksgiving a couple weeks ago and it was really yummy. Especially with mashed potatoes and my vegan herb gravy. Or, since it is squash season, just make it. Your overflowing cupboards might thank you.

Troubled to find prostate my most upper. They pull over and open the lack seeing phillip in mostly his lactose in the idea.

Cutting hard-skinned squashes is not easy. I take the biggest, sharpest knife we have, look around to make sure there are no small children behind me, then swing the knife from behind my back onto the squash with a “High-ya!” It goes about an inch down, I lean on the thing and rock it back and forth, managing another inch or two, and then I can barely get the knife out to give it another swing. There is no way I am ever able to cut my squashes lengthwise. I’m either depressingly weak or I buy super hard squashes. Anyway, I managed to cut my acorn squash widthwise, but then, like a bowl without a base, it rocked itself onto its side on the baking sheet. Whatever. I scooped out its insides, poured some extra virgin olive oil on it and cooked it for about 45 minutes at 350 degrees.

Stuffed Acorn Squash

What you’ll need:

1 acorn squash

1 small onion, diced

2 garlic cloves, minced

2 stalks celery, diced

1 cup mushrooms, diced

1 cup cooked grains (rice, quinoa, millet, or even just breadcrumbs)

1 cup vegetable broth

1/2 tsp poultry seasoning or a combination of sage, marjoram, oregano, thyme and rosemary

salt and pepper

Optional: cheese


While the squash is roasting in the oven, sauté the onion, garlic, celery and mushrooms until soft. Add grains, broth and herbs and mix well. Spoon into the squash and bake for 20 minutes at 350 degrees. If you want, top with cheese. Cheddar or feta is good.

Serves 4-6.

I’m sharing this at my very own Vegetarian Foodie FridaysFoodie Friday at Designs by Gollum, Recipe Swap at Grocery Cart Challenge, Fresh, Clean and Pure Fridays at Bella Vita, Friday Food at Momtrends, Fight Back Friday at Food Renegade, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Friday Potluck at EKat’s Kitchen, Family Food Fridays at Get Healthy Cheap, Friday Foodie Fix at The W.H.O.L.E. Gang, My Meatless Mondays at My Sweet and Savory, Just Another Meatless Monday at Hey, What’s For Dinner Mom, Meatless Mondays at Midnight Maniac, Hearth and Soul Blog Hop at A Moderate Life, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, Tempt My Tummy Tuesdays at Blessed With Grace, Real Food Wednesdays at Kelly The Kitchen Kop.

Related Posts with Thumbnails

22 Responses to “Grain-Stuffed Acorn Squash”

  1. #1 Vegetarian Foodie Fridays #23 | Breastfeeding Moms Unite Says:

    October 22, 2010 at 1:03 am
  2. #2 Alea Says:
    October 22, 2010 at 1:40 am
  3. #3 Kristia@FamilyBalanceSheet Says:
    October 22, 2010 at 7:48 am
  4. #4 ElizOF Says:
    October 22, 2010 at 7:58 am
  5. #5 Melynda@Moms Sunday Cafe Says:

    October 22, 2010 at 1:06 pm
  6. #6 Erin @ EKat's Kitchen Says:

    October 22, 2010 at 1:17 pm
  7. #7 April @ The 21st Century Housewife Says:

    October 22, 2010 at 2:36 pm
  8. #8 cheerful Says:

    October 22, 2010 at 2:52 pm
  9. #9 Minnesota Mamaleh Says:

    October 22, 2010 at 6:13 pm
  10. #10 Ann Kroeker Says:

    October 23, 2010 at 12:29 pm
  11. #11 Bonnie Says:

    October 23, 2010 at 11:34 pm
  12. #12 Rebecca Jean Says:
    October 24, 2010 at 7:16 pm
  13. #13 Matilda Says:

    October 25, 2010 at 12:06 am
  14. #14 Kellie @ Greenhab Says:

    October 25, 2010 at 4:42 pm
  15. #15 Lisa Says:

    October 25, 2010 at 9:39 pm
  16. #16 girlichef Says:

    October 26, 2010 at 9:23 am
  17. #17 Julie Says:

    October 26, 2010 at 10:44 pm
  18. #18 Christy Says:

    October 27, 2010 at 10:41 pm

Subscribe / Follow!

Subscribe by RSS feed
Subscribe by Email