Stuffed Holiday Acorn Squash
These Stuffed Holiday Acorn Squash are a warm and cozy way to celebrate your holiday season. Vegan, gluten-free, refined sugar-free.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Dish
Cuisine: American
Servings: 4 people
For the Squash
- 2 large acorn squash rinsed, cut in half vertically and seeded
- 2 tablespoon pure maple syrup Grade A, dark
- 2 tablespoon vegan butter
For the Stuffing
- 1 tablespoon extra virgin olive oil
- 4 large cloves garlic pressed in garlic press
- ½ teaspoon smoked paprika
- 1 cup red onion finely chopped
- 1 teaspoon ground cumin
- ¼ cup slivered almonds
- ¼ cup raisens black or golden
- 1 cup chopped carrots
- 1 cup green beans sliced into ½ inch strips
- 2 cups Forbidden Rice cooked
- ½ teaspoon sea salt to taste
- ½ teaspoon pepper to taste
Garnishes
- handful of pomegranate seeds
- handful of raw slivered almonds
- 2 tablespoon Three-Tomato Jam recipe to follow this
For the Squash
Preheat oven to 450 degrees Fahrenheit (232 Celsius). Line a baking sheet with parchment paper. Place acorn squash on sheet, brush with maple syrup and add a dollop of Vegan butter. Cover loosely with piece of aluminum foil. Bake for 30-40 minutes until almost fork-tender. Make stuffing while squash are baking.
For the Stuffing
Add olive oil, garlic and onion to large fry pan or Wok. Saute until onion is translucent. Add spices. Stir well. Add almonds, raisins and continue stirring. Add green beans and carrots saute until they are almost fork-tender. Season with salt and pepper. Set aside.