Stuffed Acorn Squash
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 20 mins
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Servings
8
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Calories
116 kcal
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Cuisine
American
Stuffed Acorn Squash
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This Stuffed Acorn Squash is loaded with all those amazing holiday flavors. And this particular version includes protein-based ground, for a completely vegetarian dish. You won't believe it doesn't include meat! Ground pork or Italian sausage are great options if you do prefer meat protein.
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Ingredients
- 4 small acorn squashes
- 4 tablespoon olive oil divided
- Kosher salt and freshly ground black pepper
- 12 oz OZO Protein-based Ground
- 1 teaspoon oregano dried
- 1 cup onion chopped
- 1 cup celery chopped
- 2 cloves garlic minced
- 1 teaspoon sage fresh, chopped
- ¼ cup cranberries dried
- ¼ cup pecans chopped
- ¼ cup parmesan grated, plus 1 tablespoon for topping
- ¼ cup Panko bread crumbs Italian, plus 2 tablespoon for topping
- 1 tablespoon parsley chopped, for garnish, optional
Instructions
- Preheat oven to 400°F.
- Snip the top and bottom off of each acorn squash. Don't cut too deeply, just enough so it can stand without being wobbly. Use a chef's knife, or a large knife, to carefully cut the squash in half, through the mid-section of the squash. Use a spoon to remove the seeds and stringy flesh on the inside of each half.
- Brush olive oil (approximately 2 tbsp) all over the inside (and top edges) of the acorn squash halves. Liberally sprinkle all over with salt and pepper. Place in a baking dish and roast in the oven for 40 minutes.
- Meanwhile, heat the plant-based ground in a large skillet over medium heat for 4 minutes, breaking it up as it cooks. Season with ½ teaspoon salt, ¼ teaspoon pepper, and the dried oregano. Transfer to a bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoon of olive oil over medium heat. Add the chopped onion and celery and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
- Add the cooked protein-based ground to the cooked vegetables and stir until fully mixed. Let cool slightly and then transfer to a large bowl.
- To the bowl, add the sage, cranberries, pecans, ¼ cup Parmesan, ¼ cup Panko, ¼ teaspoon salt, and pepper. Stir until fully mixed together.
- Use a spoon to fill the cavities of the acorn squash. Mound enough so they are heaping.
- In a small bowl, mix together 2 tablespoon Panko Italian bread crumbs with 1 tablespoon Parmesan cheese. Sprinkle about 1 teaspoon of the mixture over each of the stuffed acorn squashes.
- Place back into the oven (still at 400°F) for 15 to 20 minutes, or until the tops are lightly browned. Remove from the oven and serve at once!
Notes
- If you are serving these as a side dish, go with the smaller acorn squash that you find at your market. If serving as an entree, go with the larger ones.
- The filling can be made up to 2 days in advance. Keep in an air-tight container in the refrigerator until ready to use.
- Ground pork or Italian sausage can be substituted for the plant-based protein, if desired.
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
2mg
(1%)
Sodium
75mg
(3%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
121IU
(2%)
Vitamin C
3mg
(3%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 75mg | 3% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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