Maple Bean Stuffed Acorn Squash

Elevate your fall dining experience with this Maple Bean Stuffed Acorn Squash recipe, a perfect blend of hearty and wholesome flavors. Sweet roasted acorn squash becomes the ideal edible bowl, filled with a vibrant mixture of black beans, cannellini beans, and baby spinach, all infused with the warm notes of maple syrup, cinnamon, and thyme. A topping of crunchy walnuts and tangy dried cranberries adds irresistible texture and a burst of flavor to every bite. This comforting yet nutrient-packed dish is not only stunning on the table but also incredibly satisfying, making it a fantastic choice for cozy weeknight dinners or special holiday meals. Ready in just over an hour and packed with plant-based protein, this recipe is a celebration of seasonal ingredients and bold flavors. Perfect for vegetarians and loved by all, this stuffed squash is sure to be a standout!

Nutriscore Rating: 89/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 medium, diced yellow onion
• 2 minced garlic cloves
• 1.5 cups cooked black beans
• 1.5 cups cooked cannellini beans
• 2 tablespoons maple syrup
• 1 teaspoon dried thyme
• 0.25 teaspoons ground cinnamon
• 2 cups baby spinach
• 0.5 cups chopped walnuts
• 0.5 cups dried cranberries

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the acorn squashes in half vertically and scoop out the seeds and stringy pulp.

Step 3

Drizzle each squash half with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Place the squash halves cut side down on the prepared baking sheet.

Step 4

Roast the squash in the oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.

Step 5

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Add the diced onion and sauté for 4-5 minutes, or until softened. Stir in the minced garlic and cook for an additional minute.

Step 7

Add the black beans, cannellini beans, maple syrup, thyme, cinnamon, and a pinch of salt and pepper. Stir well to combine.

Step 8

Cook the bean mixture for 3-4 minutes, allowing the flavors to meld. Then, stir in the baby spinach and cook for another 1-2 minutes, or until the spinach is wilted.

Step 9

Remove the skillet from the heat and gently mix in the chopped walnuts and dried cranberries.

Step 10

Once the squash is done roasting, remove it from the oven and carefully flip the halves over to expose the hollowed centers.

Step 11

Spoon the maple bean mixture evenly into each squash half, packing it gently to ensure each half is generously filled.

Step 12

Return the stuffed squash halves to the oven and bake for an additional 10 minutes to heat through.

Step 13

Remove from the oven and serve warm. Enjoy your Maple Bean Stuffed Acorn Squash!

Nutrition Facts

Serving size	(2694.4g)

Amount per serving	% Daily Value*
Calories	2836.2

Total Fat 72.0g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1336.6mg	0%
Total Carbohydrate 505.0g	0%
Dietary Fiber 137.2g	0%
Total Sugars 83.3g
Protein 89.0g	0%

Vitamin D 0IU	0%
Calcium 1266.3mg	0%
Iron 32.9mg	0%
Potassium 10899.1mg	0%

*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.

Source of Calories

Fat: 21.4%

Protein: 11.8%

Carbs: 66.8%