Vegetarian Stuffed Acorn Squash

Initially I made this recipe when I had some leftover rice that I wanted to use up, but it turned out so well that my husband and I often have it as a vegetarian dinner.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 644 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 cup cooked rice
• 2 acorn squash, halved and seeded
• 1 tablespoon extra-virgin olive oil, or to taste
• ½ teaspoon ground thyme, or to taste
• 1 tablespoon panko bread crumbs
• 1 tablespoon butter, cut into small pieces
• 4 tablespoons cashews
• 1 red onion, peeled and thinly sliced
• 1 ½ tablespoons balsamic vinegar, or to taste
• 1 small tart apple - peeled, cored, and grated
• 4 tablespoons dried cranberries

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Place acorn squash halves cut-side down in a baking dish. Add a few tablespoons water and cover with aluminum foil.

Step 3

Bake in the preheated oven until squash is soft and can easily be pierced by a fork, about 30 minutes.

Step 4

Meanwhile toast cashews in a skillet over medium heat until fragrant, stirring often, 3 to 5 minutes. Remove from skillet and set aside until cool enough to handle. Chop cashews.

Step 5

Heat olive oil in a skillet over medium-low heat and cook onion until soft, about 10 minutes. Pour in balsamic vinegar and mix well. Add apple and cook for an additional 2 minutes. Remove from heat and cool slightly.

Step 6

Combine onion-apple mixture, rice, cranberries, and cashews in a bowl. Season filling with thyme, salt, and pepper and mix well.

Step 7

Remove squash from the oven and leave oven on. Distribute filling among the 4 squash halves. Sprinkle with panko and butter. Return to oven and bake until filling is hot and bread crumbs are slightly browned, 20 to 30 minutes.