Stuffed Acorn Squash With Mushrooms And Chickpeas
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
6 people
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Calories
469 kcal
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Course
Main Course
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Cuisine
American
Stuffed Acorn Squash With Mushrooms And Chickpeas
Description
This recipe begins by halving the acorn squash, removing seeds, and roasting them until tender. Meanwhile, basmati rice is rinsed thoroughly and cooked in vegetable broth with avocado oil and salt for flavor. The filling includes finely minced onions, garlic, mushrooms, diced apple, chickpeas, dried cranberries, walnuts, and herbs like thyme and sage, combined with a tahini-based drizzle blended with lemon juice and water to achieve the right consistency.
The roasted squash halves are filled with the rice and vegetable mixture, making a dish that contrasts the smooth roasted squash flesh with the textured, aromatic stuffing. This dish suits a main or side for fall or winter meals, offering a balanced vegetarian option with a variety of complementary flavors and nutrients.
The recipe notes suggest substituting rice varieties based on preference, mention using canned chickpeas for convenience but allowing dried soaked chickpeas as an alternative, and recommend avocado oil for its suitable high-heat properties. Storage instructions advise refrigerating the cooled stuffed squash for about three days or freezing for two to three months, with reheating done in the oven to preserve texture.
Ingredients
- 3 acorn squash
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- ½ c Basmati white rice
- ¾ c vegetable broth
- ½ c tahini
- ¼ c lemon juice
- ⅓ c water or more to reach a desired consistency
- 3 tablespoon avocado oil
- 1 small onion finely minced
- 8 oz mushrooms finely chopped
- 3 cloves garlic finely minced
- 1 apple cored and diced
- 1 teaspoon thyme finely minced, or ½ teaspoon dried thyme, fresh
- 1 teaspoon sage finely minced, or ½ teaspoon rubbed sage, fresh
- 7 oz chickpeas rinsed and drained, canned
- 2 tablespoon dried cranberries
- ¼ c walnuts chopped into smaller pieces
Instructions
Prep the squash
- Preheat the oven to 400 F. Place the acorn squash on a cutting board and using a long sharp knife carefully cut it in half from stem to base. Using a spoon scoop out all seed-filled inside and stringy parts.
Bake the acorn squash
- Place the acorns squash halves on a parchment lined baking sheet cut side up. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. (Optional - for a bolder flavor - brush each squash half with ½ tablespoon of Maple syrup)
- Roast the squash for 35 minutes or until it is fork-tender. Remove squash from the oven and reduce the temperature to 375 F.
Prepare the rice
- Rinse Basmati rice 3-5 times or until the water runs clean. In a medium saucepan over medium heat, bring vegetable broth to a boil. Add rice, 1 tablespoon avocado oil, and ¼ teaspoon salt.
- Lower the heat and simmer covered for 10 minutes. Remove rice from heat and let sit, covered for 5 minutes.
Make the Tahini-lemon drizzle
- In a medium bowl combine Tahini, lemon juice, water and ¼ teaspoon salt. Give it a whisk until the sauce looks creamy and set aside. If the sauce is too thick, add more water.
Sauté the mushrooms
- Heat avocado oil in a medium skillet and over medium high heat. Add onion and sauté stirring until it's translucent, about 7 minutes. Stir in mushrooms and cook until all liquid evaporates and mushroom start to brown, about 5-7 minutes. Add garlic and stir for 1 minute.
Add the rest of the ingredients
- To the skillet with the mushrooms, stir in chopped apple, fresh thyme, sage, the remaining ¼ teaspoon salt, ¼ teaspoon pepper and cook for 5 minutes until the apple starts to soften. Remove skillet from the heat.
Combine the ingredients
- Add rice, sautéed vegetables, rinsed chickpeas, dried cranberries and walnuts to a large bowl.
Mix well
- Using a spoon mix everything well until all ingredients are combined. Taste the stuffing to see if it needs more salt or pepper.
Fill the squash with the stuffing and bake
- Fill the cavities in the roasted acorn squash with the rice, mushrooms and chickpeas mixture. Return the pan back to the oven and bake for another 15 minutes. Remove vegan stuffed acorn squash from the oven and serve with a drizzling of Tahini-lemon sauce.
Notes
- Avocado oil is recommended for high-heat cooking but olive oil can be used as an alternative.
- Choose basmati rice or substitute with brown rice, wild rice, quinoa, barley, or farro with adjusted cooking times.
- Canned chickpeas speed up preparation; if using dried, soak overnight and cook until tender before using.
- Use firmer apple varieties like Gala, Honeycrisp, Fuji, or Granny Smith for better texture in the stuffing.
- Allow cooled stuffed squash to be refrigerated for up to 3 days or wrapped tightly and frozen for 2-3 months.
- Reheat frozen stuffed squash in a preheated 350°F oven for about 15 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1squash half | |
| Calories | 469kcal | 23% |
| Carbohydrates | 43.6g | 15% |
| Protein | 11.7g | 23% |
| Fat | 31.7g | 49% |
| Saturated Fat | 3.8g | 19% |
| Sodium | 587mg | 24% |
| Potassium | 1157mg | 25% |
| Fiber | 8.7g | 35% |
| Sugar | 4.7g | 9% |
| Calcium | 199mg | 20% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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