This was inspired by a post from one of our followers (thank you Laurie)! She inquired about recipe ideas for cooking acorn squash for her son’s vegetarian girlfriend. Since I had an acorn squash lying around, I decided to experiment with whatever I had in the house. I came upon onions, garlic, mushrooms, and spinach and WOW did they make the perfect combo to go along with the buttery squash.
The wonderful thing about this recipe is that it can be used in many ways. Serve as the main dinner entrée along with a simple salad, or use just 1/2 a squash as a side dish for fish or chicken. I discovered the next morning that it actually made for a surprisingly delicious “out of the box” breakfast.
I didn’t measure ingredients, but the following recipe should be close enough to make about 4 halves (2 whole acorn squashes).
Vegetable Stuffed Acorn Squash
2 medium to large acorn squash
2 Tbs coconut oil
1 medium onion, finely diced
1 lb. of mushrooms, diced or sliced (try shitake)
2 large cloves garlic, minced
10-oz fresh spinach, chopped
1/2 cup walnuts, chopped
sea salt and pepper to taste
Cut squash in half and bake flesh side down at 350 for 30 minutes. While squash is baking, sauté garlic, mushrooms and onions in the coconut oil until soft. Add in spinach till it wilts and cooks through. Then toss in the walnuts and mix through. Turn off heat.
When squash has cooked about 30 minutes, take out of oven and scoop out most of flesh. Mix into sautéed veggies. Season with salt and pepper.
Take squash/veggie/walnut mixture and evenly distribute into middle of the scooped-out squashes. Place back in oven and cook another 20 minutes until squash is cooked all the way through. Remove from oven and eat!
This can be made into a non-vegetarian dish by adding in ground turkey or grass fed ground beef. This would be yummy too.
ENJOY! This dish is really incredibly delicious. I give it 5 stars out of 5! A must try.