Can you freeze stuffed acorn squash?

Yes! This recipe freezes well and will stay in the freezer for up to 3 months. To freeze, place the stuffed acorn squash in a freezer-safe container and place in the freezer. When you'd like to defrost the squash let it thaw on the countertop.

How do you cut acorn squash in half for stuffing?

There are two different ways you can cut an acorn squash for stuffing. You can cut the squash lengthwise, or you can cut the squash horizontally. Both ways work for stuffing. I prefer cutting the squash lengthwise (as pictured below) as the squash stands more easily cut this way.

Can you eat the skin of acorn squash?

Yes, you can technically eat the skin of the acorn squash, however, it can sometimes be a little tough so generally, it is not eaten.

Vegetarian Stuffed Acorn Squash

Description

acorn squash stuffed with curried chickpeas and quinoa for a delicious vegetarian meal!

Ingredients

Units Scale

1 acorn squash
1/2 cup quinoa (uncooked)
15 oz can of chickpeas (drained)
1 tbsp olive oil
1/2 medium onion, chopped
2 garlic clove, finely chopped
2 tbsp minced ginger
1/2 cup crushed tomatoes
1/3 cup vegetable broth
1 1/2 tsp madras curry powder
1/2 tsp cumin
1 tsp garam masala
1/2 tsp paprika
2 tsp brown sugar
pinch of cayenne pepper
salt & pepper to taste
cilantro to top (optional)

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Instructions

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
Slice your acorn squash in half, scoop out the seeds, and season with a bit of salt, pepper, and a drizzle of olive oil.
Place your squash face down on the baking sheet, and bake for 20-30 minutes, or until tender. (you should be able to poke through your squash with a fork when it’s done.)
Meanwhile, cook your quinoa in a pot according to package directions.
Once your squash and quinoa are cooked, Heat up olive oil in a large skillet and add onion, garlic and ginger. Cook on medium heat for 2 minutes.
Add in your chickpeas and quinoa, and stir to combine.
Using a large spoon, scoop out the squash from its peel, give it a rough chop, and toss it into the pan. (Set aside the squash shells for plating) Your squash will begin to incorporate and almost “melt” into the dish.
Next add crushed tomatoes, vegetable broth, madras curry, cumin, garam masala, paprika, cayenne, brown sugar, salt, and pepper.
Stir until combined.
Serve your curry in the acorn shell, and top with fresh cilantro.

Notes

Store leftovers in the fridge for up to 4 days.

Nutrition

Serving Size: 1/2 recipe
Calories: 500
Sugar: 12g
Fat: 10g
Carbohydrates: 50g
Fiber: 17g
Protein: 18g