Vegetarian Stuffed Acorn Squash
I love the fall.
The crisp cool air, the colorful leaves, roasted vegetables, homemade Pumpkin Spice Pecan Muffins. There are so many things to enjoy during this time of year. 🙂
I leap with excitement when I see squash and gourds and Indian corn in the markets! And I then proceed to buy them all.
Aren’t they beautiful?
And then when you roast them with some olive oil, kosher salt and black pepper, they become deee-lish!
I could eat them without a great filling. But that doesn’t count as full meal, does it?
I chose to do a vegetarian filling for Meatless Monday. Shredded chicken or sausage works perfectly with this recipe! Just add it in the vegetables as they are sauteing.
I’ve adapted my recipe for this delicious vegetarian stuffed acorn squash from Guy Fieri
This dish is my new favorite Meatless Monday dinner!
- Roasted Squash
- 2 medium acorn squash, cut in half
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- fresh ground black pepper
- Filling
- 1 cup diced white onion
- 2 cups chopped red cabbage
- 1 cup diced bell pepper
- 3/4 cup diced celery
- 1 tablespoon minced garlic
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons fresh flat leaf parsley, chopped
- 1/4 cup goat or feta cheese, optional
- Preheat oven to 375 degrees
- Line a baking sheet with parchment paper
- Clean out the insides of the squash and roast seeds (if desired)
- Cut off the bottoms of the squash so they can stand
- Brush with olive oil and sprinkle salt and pepper
- Roast in oven for 30-35 minutes, until tender
- Meanwhile make filling by sauteing cabbage, onion, bell peppers and garlic until tender.
- Add lemon juice, honey, salt and pepper.
- Spoon filling into cooked squash and top with cheese and fresh parsley
- Enjoy 🙂
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