"No Stuffing" Stuffed Acorn Squash
All photography by August Nyson. See all her beautiful work here
Recipe originally printed in the August '18 edition of Women's Lifestyle Magazine. Check it out here here
Get stuffed- without the stuffing that it is! This overflowing entrée meets every savory fall time flavor craving while packing in more than one serving of veggies and skipping the heavy glutens and grains
Gluten free, grain free, dairy free, egg free, vegan
1-2 large Acorn squash
2 Cups sliced mixed mushrooms, roughly chopped
1 Cup celery, sliced
1 Cup white onion, diced
2 cloves garlic, minced
2 Cups kale, de-stemmed and torn to 2” pieces
½ cup Parsley leaves, chopped
Juice of ½ lemon
1 tsp salt
1/2 tsp pepper
1 tsp thyme
½ tsp rubbed sage
1 tsp rosemary leaves
Vegan parmesan cheese to garnish
- Preheat oven to 350 degrees. Cut acorn squash in half, scoop out seeds, coat open faces with oil and place face down on a roasting pan. Place squash in oven for 35-40 minutes, until soft and easily pierced with a knife.
- While squash is roasting, heat a generous amount of oil in a large sautee pan. Add garlic to pan and heat for 30 seconds. Add in mushroom, celery and onion. Sautee until all veggies are soft and opaque.
- Stir in salt, pepper, thyme, sage and rosemary to veggies. Add kale and parsley to pan. Squeeze lemon juice into pan and stir gently until kale is wilted.
- Remove squash from oven and flip open so that the face is facing up. Fill the bowl of each squash half with veggie mix. Top with vegan parmesan and return to oven for 5 minutes to brown. Enjoy!
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