Simple all-star stuffed acorn squash recipe! Prepared Mediterranean-style with an easy rice and lentil pilaf mixture, fresh herbs, and pomegranate seeds. A major shortcut makes all the difference!
This post is brought to you in partnership with Wild Garden. All opinions are my own.
That it is November--and we're still hanging out open-toed here in Hotlanta--does not change the fact that the world is already colored in beautiful in beautiful hues, and we're all turning our attention to the coming holidays.
And if you were the planning type, you have likely sketched out your holiday dinner menu with multiple gorgeous sides to support the turkey (we know, the so-called "sides" are even more important than the bird itself. No?)
But if you're still looking for one more simple and festive dish to add, then this stuffed acorn squash recipe is for you!
We (people of Mediterranean blood) have a thing for stuffed vegetables. We see a leaf and we're ready to fill and roll it up into tasty parcels. Is there a way to create a hole where one didn't exist just to stuff it up? Mom's stuffed zucchini is one example of many.
Then, there are bell peppers and acorn squash with their God-given cavities begging to be stuffed.
In this acorn squash recipe, squash shells make the perfect carrier for an easy, semi homemade stuffing of roasted squash with heat and serve rice & lentil pilaf from Wild Garden.
This ready, all-natural, gluten free pilaf makes a tasty shortcut! It's basically aged basmati rice with tender lentils, and caramelized onions (for a grain-free version, check out our stuffed acorn squash with cherry tomatoes, tomatoes and goat cheese). Kinda like a quick mujadara that's ready in 90 seconds!
To finish the stuffing, I simply add a few fresh Mediterranean ingredients: peppery arugula, chopped parsley, and scallions. Pomegranate seeds and lemon juice add acidity to wake everything up.Print
Simple all-start stuffed acorn squash recipe! Prepared Mediterranean-style with an easy rice and lentil pilaf mixture with fresh herbs and pomegranate seeds
- Preheat oven to 400 degrees F.
- Place each squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).
- Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use later)
- Sprinkle squash with salt and drizzle flesh with olive oil, then place them flesh-side down on an oiled baking sheet. Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges. Remove from oven and set aside briefly to cool just enough to handle.
- Using a spoon, scoop up the squash flesh and place in a large bowl (you will use the shell, so do not discard). Break the squash flesh up with your spoon.
- To make the stuffing, heat up the Wild Garden Rice & Lentil Pilaf according to package, then add to the same bowl as squash. Add the remaining ingredients plus 2 tablespoon of extra virgin olive oil. Mix to combine.
- Fill the acorn squash shells with the pilaf and squash mixture. Enjoy warm!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Sides
- Cuisine: Mediterranean
Keywords: stuffed acorn squash recipe
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*This post is brought to you in partnership with Wild Garden. To learn about Wild Garden Taste of The Mediterranean Products or to locate a store near you, go here. Shop Wild Garden’s all-natural heat and serve pilafs on Amazon here.