Looking for a delicious fall treat? Stuffed acorn squash is abundant in the fall and just begging to be made into a delicious meal. Looking for a one-dish meal vegan, vegetarian, gluten-free, allergy friendly, and just plain versitle for your entire family? You just found the recipe for you.
Delicious and Good For You
Acorn squash is a great source of vitamin c and a great immune booster, which we could all use with flu season upon us. Your eyes and skin will also thank you after a serving of this delicious squash with its wealth of vitamin A. The vitamin a and beta carotene in acorn squash works as an excellent antioxidant for our eyes and skin. Wow, looking even more beautiful than we already are and healthy to boot!
Gotta Love The Beauty of Fall Vegetables!
Nothing speaks more of fall and winter then squash. Stuffed acorn squash is a warming favorite for the chilly air of fall and winter. Acorn squash can be eaten alone are enjoyed with a crisp salad. When it is cold outside and you want something warm and comforting you found your match.
The ingredients picture above are colorful and versitle. If you prefer kale to spinach, perfect. No butternut squash? Replace it with sweet potatoes or red potatoes. Can’t find purple cauliflower use the beautiful crisp white version. Options are endless.
- Purple Cauliflower
- Baby Spinach
- Sweet Onion
- Butternut Squash
- Fresh Rosemary
- 2 acorn squash medium to large halved
- 1 10 ounce Beyond Meat Crumble
- 2 cups butternut squash cubed
- 2 cups baby spinach chopped
- 2 cups onion chopped
- 2 cups cauliflower purple or white
- 1/4 cup nutritional yeast
- 1 teaspoon dried rosemary 2 sprigs fresh
- 1 cup vegan chicken broth
- 1/4 teaspoon salt (optional)
- 1/8 teaspoon pepper
- Preheat oven to 350 degrees F.
- Slice acorn squash in half, scooping out seeds and discarding. Slice off small portion of squash bottom to keep squash from rolling.
- In large bowl, mix all ingredients together until well combined.
- Place all eight halves of acorn squash in foil lined casserole dish.
- Cook covered squash for 45 to 60 minutes depending on the size of the squash. Check doneness with a fork towards the end of the cooking time. Overcooked or undercooked is not good.
- Eat and enjoy!
Enjoy the beautiful fall nights with family and friends sharing this versitile wholesome one-dish dinner treat.
Have some fun in the kitchen and don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. I look forward to your positive comments and suggestions.