Vegetarian Stuffed Acorn Squash Recipe

This Fall inspired dish is bound to be a smash year-round. It may look different and be aware of cooking time based on the squash you choose to fill. 

Stuffed Acorn Squash

Prep/Cook Time: 10 min prep, 45 min cook time

Yield: 4 servings

Ingredients:

• 2 medium-sized acorn squash
• ½ of a yellow onion
• 1 zucchini (diced)
• 1 garlic clove (minced)
• 2 tablespoon of olive oil
• 1 can (15 oz) of black beans (rinsed and drained)
• 1 can (15 oz) of chickpeas (rinsed and drained)
• 1 tsp of cumin
• 1 tsp of paprika
• 1 tsp of dried ginger (optional)
• ½ lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees. Cut the squash in half and scoop out the seeds. With the cut side up, drizzle about 1 tablespoon of olive oil. Bake for about 30-45 min or until squash is soft. Remove from oven and season with salt and pepper.
2. Heat a medium sized pan over medium-low heat. Add in 1 tablespoon of olive oil. Saute the onion, zucchini, and garlic until cooked through. About 5-8 minutes.
3. Add in chickpeas and black beans. Then add cumin, paprika, and ginger. Salt and pepper to taste. Cook for another 5 min. Remove from heat.
4. Take the acorn squash and fill with the vegetable mixture.
5. Squeeze some lemon juice over and enjoy!

 

 

* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

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