Brown Rice Veggie Stuffed Acorn Squash
Elevate your fall dinners with this hearty and wholesome Brown Rice Veggie Stuffed Acorn Squash recipe! Perfectly roasted acorn squash halves become irresistible edible bowls, filled to the brim with a flavorful medley of brown rice, sautéed vegetables, crunchy walnuts, and sweet dried cranberries. Seasoned with aromatic spices like cumin, paprika, and oregano, this dish delivers a delightful balance of earthy warmth and vibrant freshness. Packed with nutrients and plant-based protein, this vegan, gluten-free dish is as healthy as it is delicious. Whether you're searching for an impressive main course or a show-stopping side, this easy recipe is ideal for cozy autumn evenings or holiday gatherings. Serve it hot and garnish with parsley for a stunning, crowd-pleasing presentation!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup brown rice
- 2 cups vegetable broth
- 1 medium onion
- 3 cloves garlic cloves
- 1 medium bell pepper
- 1 cup mushrooms
- 1 small zucchini
- 2 cups spinach
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons chopped parsley
- 1 quarter cup walnuts
- 1 quarter cup cranberries
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut each acorn squash in half from stem to tip and scoop out the seeds.
Brush the flesh of the squash with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the brown rice by combining 1 cup of rice and 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed (about 40 minutes).
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Dice the onion, mince the garlic, and add them to the skillet. Sauté for 3-4 minutes, until the onion becomes translucent.
Dice the bell pepper, mushrooms, and zucchini, and add them to the skillet. Cook for another 5-6 minutes, stirring occasionally.
Add the spinach to the skillet and cook until wilted, about 2 minutes.
Season the vegetable mixture with ground cumin, paprika, dried oregano, and the remaining 1/2 teaspoon of salt and black pepper.
Once the rice is done, fluff it with a fork and stir it into the vegetable mixture.
Remove the skillet from heat and stir in the chopped parsley, walnuts, and dried cranberries.
Remove the roasted squash from the oven and carefully flip them over. Fill each squash half with the brown rice and vegetable mixture, packing it in gently.
Return the stuffed squash to the oven and bake for an additional 10 minutes.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 6.3 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1351 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
