For the times when you want cozy comfort food but made easy, try this Stuffed Acorn Squash recipe! It's as simple as roasting your squash then filling it with homemade stuffing that's just as easy to make. The dish is full of flavor from herbs like thyme and rosemary while also providing plenty of plant based nutrients. Who says comfort food can't be delicious and nutritious?!
Ingredients
Acorn Squash:
- 3 ea Whole acorn squash
- ½ Tsp Salt
- ½ Tsp Ground black pepper
- 2 Tbsp Maple syrup
- 3 Tbsp Olive oil
Savory Steel Cut Oats:
- 1 Cup Steel cut oats
- 1 ea Garlic clove diced fine
- 1 ¼ Cup Water
- ½ Tsp Salt
- 2 Tbsp Olive oil
Stuffing:
- 2 Tbsp Olive oil
- 1 ea Medium onion diced (~1 Cup)
- 8 oz Mushrooms sliced thin
- ½ Tsp Salt
- 1 ea Garlic clove
- ¼ Tsp Dried thyme
- Pinch Dried rosemary
- 3 Cups Fresh spinach rough chopped
Instructions
Roast Squash:
- Preheat the oven to 350 degrees.
- Carefully cut each squash in half from stem to point and remove innards.
- Sprinkle each cut side with salt and pepper, and brush with maple syrup and olive oil.
- Bake, cut side up, on a baking sheet until a knife can be easily inserted into the squash (~35 minutes.)
- Keep warm in oven until assembly.
Savory Steel Cut Oats
- Bring all ingredients to boil in a non-stick 2 qt. lidded pot (~5-7min.)
- Turn heat to low and continue cooking undisturbed.
- After 15 minutes, turn heat off and allow oats to rest for another 10 minutes.
- After resting, fluff oats with a fork.
Stuffing:
- Heat olive oil in a large pan. Add onions, garlic, mushrooms, salt, thyme and rosemary.
- Cook on medium high heat until onions are translucent (~4-5 min.)
- Stir in cooked savory oats and spinach. Continue to cook until spinach is wilted.
Assembly:
- Fill each cooked acorn half with stuffing and serve.
Did you make this recipe?
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