Sincerely Carolina

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Simply Delicious.

by caroline

Sometimes recipes are rather complicated. And other times … they’re just purely simple. This would be a case of the latter.

My mom and I spotted these acorn squashes at a farmers’ market the other day and I realized that I really didn’t have that much experience with using acorn squashes in recipes.

So, I thought, “Now is as good a time as ever to give ’em a shot, right?

Inspired by stuffed peppers and zucchini boats of the past, I decided to make these even simpler than their rather yummy relatives. These are naturally gluten-free, but I also opted to make them with vegan and dairy-free ingredients. I let the wonderful natural flavors do the work and ended up with a deliciously healthy dish.

Stuffed Acorn Squash (gluten-free + vegan : serves 4)

(Print me!)

Ingredients

  • 2 acorn squashes, halved lengthwise with seeds and pulp removed
  • 1/2 teaspoon sea salt
  • 2 Tablespoons olive oil, plus more for brushing
  • 3/4 cup celery, diced
  • 3/4 cup carrots, shredded
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, chopped
  • 1/4 cup scallions (green onions), chopped
  • 3/4 cup gluten-free rice of choice, cooked

 

Directions

Preheat oven to 450 degrees. Trim the ends off of each acorn squash, cut in half lengthwise and clean out pulp. Brush the inside of each half with olive oil, then sprinkle with sea salt. Place cut sides down on a baking sheet. Roast the squash until it begins to turn golden brown, about 20 minutes.

While squash is roasting, heat 2 Tablespoons olive oil in a medium saute pan on low-medium heat. Add celery, carrots and garlic, cooking for about 5 minutes. Next, add mushrooms and scallions and saute for an additional 5 minutes, stirring occasionally and cooking until vegetables are soft. Remove from heat and stir in rice of your choice.

When squashes are finished roasting, flip them so the inside is facing up. Fill each half with vegetable and rice mixture. Place prepared acorn squash halves back into the oven for 10 minutes. Remove from oven and allow them to cool for 5 minutes before serving.

These were so simply delicious. I removed the skin (I’m sure it’s edible, but it wasn’t my thing … ), mashed the acorn squash a bit and mixed everything together for a bowl of yummy-ness. It left me feeling healthy and satisfied — instead of sleepy and stuffed, like some dishes tend to make me feel.

And the colors … oh, the colors. How gorgeous are these?