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    You are in: Home / Recipes / Vegetarian Stuffed Acorn Squash Recipe
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    Vegetarian Stuffed Acorn Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    breadnerd's Note:

    Loosely based on the Moosewood's "Comprehensively Stuffed Squash" Would make a great thanksgiving dish for vegetarians, fairly simple for a weeknight meal as well. You can improvise with what you have on hand.

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    Ingredients:

    Serves: 2

    Yield:

    squash ...

    Units: US | Metric

    Directions:

    1. 1
      Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.
    2. 2
      Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to "deglaze" the pan, and allow to simmer briefly.
    3. 3
      Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.
    4. 4
      Once cooled slightly, stir in shredded cheese.
    5. 5
      Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.

    Ratings & Reviews:

    • on December 27, 2008

      55

      I loved this! The store didn't have acorn squash (my fav) so I settled for buttercup. The stuffing is amazing. When it was done, it was so wonderful smelling that I left out the cheese. I used whole grain bread and unsalted sunflower seeds, and dry vermouth as I didn't have sherry. I love stuffing and as a vegetarian don't often get it. This is a keeper! (even just the stuffing part)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2010

      55

      I agree. This stuffing is uber-tasty. I used all the ingredients except mushrooms (not my fav) and substituted poultry seasoning for the sage. I also didn't put the cheese in (I actually thought it would ruin it, the stuffing was so good!) but grated some cheddar on top after baking to try and it was a nice addition with the squash. Most definately making it again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2013

      35

      The stuffing was good but It was too dry, I maybe should have put more veggie stalk in it. I also didn't put the cheese in the stuffing mix but baked it on the top.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetarian Stuffed Acorn Squash

    Serving Size: 1 (511 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 787.1
     
    Calories from Fat 454
    57%
    Total Fat 50.4 g
    77%
    Saturated Fat 16.3 g
    81%
    Cholesterol 60.1 mg
    20%
    Sodium 546.0 mg
    22%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 9.7 g
    39%
    Sugars 7.0 g
    28%
    Protein 21.5 g
    43%

    The following items or measurements are not included:

    vegetable stock

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