![]() To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. ![]() Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.Please let me know how this recipe turns out for you in the comments! I hope it’s a big hit at your dinner table. Looking for more holiday-worthy vegetarian main dishes and sides? Check out my Thanksgiving recipe roundup for more ideas. If you make both recipes at once, you’ll use up one standard four-ounce package of goat cheese.Īnother beautiful salad option would be my pomegranate and pear green salad with ginger dressing. It features fresh apple, which pairs beautifully with acorn squash, and a few of the same ingredients-toasted pepitas, dried cranberries and goat cheese. My favorite green salad would be the perfect complement to this stuffed squash. You can easily make this recipe dairy free or vegan-check the recipe notes for suggestions! If you’re using particularly large acorn squash or wanting to up the protein content of this meal, you can stir one can of chickpeas (rinsed and drained) into the quinoa mixture as described in the recipe notes. As written, you should have exactly enough filling to stuff four medium squash halves. I purposefully omitted the chickpeas from the original stuffing recipe. It’s so good and contrasts beautifully with the tender squash beneath. I love how the herbed quinoa mixture turns golden in the oven and develops an almost panko-like, crisp texture on top. ![]() I also added some Parmesan for structure and extra flavor, and baked the squash again after stuffing it. This time, I stirred dried cranberries into the hot quinoa to give them a chance to plump up. Then, I stuffed the squash with a modified version of my stuffed sweet potatoes in Love Real Food (page 144). Acorn squash bakes up even faster, in as little as 35 minutes. I treat my acorn squash the same as I do spaghetti squash-rubbed lightly with olive oil and baked cut-side down so the edges develop some delicious caramelization. Chopped parsley and green onion offer lots of irresistible fresh flavor, and toasted pepitas (pumpkin seeds) contribute some savory crunch. It features cranberry-studded quinoa and two kinds of cheese, one creamy and one melty. The filling steals the show in this recipe. Then, stuff the squash and bake until the quinoa turns golden and develops delicious little crispy bits on top. You can make the quinoa mixture while the squash is in the oven. This recipe requires a few steps, but none of them are difficult. Pour yourself a glass of wine and let’s make some stuffed squash! This recipe is simple enough to put together on a relaxed weeknight, too. It’s the perfect option if you’re serving vegetarian and gluten-free eaters. Roasted acorn squash halves topped with herbed quinoa make a delicious holiday-worthy main dish. Is this stuffed acorn squash pretty or what? I’m really excited to share this recipe with you.
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