Stuffed Acorn Squash

Course: Side Dish or Entree

Cuisine: American

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings:

Calories: 116kcal

Author: Kris Longwell

This Stuffed Acorn Squash is loaded with all those amazing holiday flavors. And this particular version includes protein-based ground, for a completely vegetarian dish. You won't believe it doesn't include meat! Ground pork or Italian sausage are great options if you do prefer meat protein.

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Equipment

9"x13" baking dish (or similar size)

Ingredients

4 small acorn squashes
4 tablespoon olive oil divided
Kosher salt and freshly ground black pepper
12 oz OZO Protein-based Ground
1 teaspoon oregano dried
1 cup onion chopped
1 cup celery chopped
2 cloves garlic minced
1 teaspoon sage fresh, chopped
¼ cup cranberries dried
¼ cup pecans chopped
¼ cup Parmesan grated, plus 1 tablespoon for topping
¼ cup Panko bread crumbs Italian, plus 2 tablespoon for topping
1 tablespoon Parsley chopped, for garnish, optional

Instructions

Preheat oven to 400°F.
Snip the top and bottom off of each acorn squash. Don't cut too deeply, just enough so it can stand without being wobbly. Use a chef's knife, or a large knife, to carefully cut the squash in half, through the mid-section of the squash. Use a spoon to remove the seeds and stringy flesh on the inside of each half.
Brush olive oil (approximately 2 tbsp) all over the inside (and top edges) of the acorn squash halves. Liberally sprinkle all over with salt and pepper. Place in a baking dish and roast in the oven for 40 minutes.
Meanwhile, heat the plant-based ground in a large skillet over medium heat for 4 minutes, breaking it up as it cooks. Season with ½ teaspoon salt, ¼ teaspoon pepper, and the dried oregano. Transfer to a bowl and set aside.
In the same skillet, heat the remaining 2 tablespoon of olive oil over medium heat. Add the chopped onion and celery and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
Add the cooked protein-based ground to the cooked vegetables and stir until fully mixed. Let cool slightly and then transfer to a large bowl.
To the bowl, add the sage, cranberries, pecans, ¼ cup Parmesan, ¼ cup Panko, ¼ teaspoon salt, and pepper. Stir until fully mixed together.
Use a spoon to fill the cavities of the acorn squash. Mound enough so they are heaping.
In a small bowl, mix together 2 tablespoon Panko Italian bread crumbs with 1 tablespoon Parmesan cheese. Sprinkle about 1 teaspoon of the mixture over each of the stuffed acorn squashes.
Place back into the oven (still at 400°F) for 15 to 20 minutes, or until the tops are lightly browned. Remove from the oven and serve at once!

Video

Notes

If you are serving these as a side dish, go with the smaller acorn squash that you find at your market. If serving as an entree, go with the larger ones.

The filling can be made up to 2 days in advance. Keep in an air-tight container in the refrigerator until ready to use.

Ground pork or Italian sausage can be substituted for the plant-based protein, if desired.

Nutrition