Vegan Apple Stuffed Acorn Squash

Vegan Apple Stuffed Acorn Squash

I love acorn squash and have them quite often, but I have never tried them with apples before. The sweetness of the apples and cranberries is perfect with the savory of the quinoa and shallots. It is an excellent side dish for Thanksgiving.

Vegan Apple Stuffed Acorn Squash

Ingredients

  • 2 medium acorn squash
  • 3 tablespoons olive oil or coconut oil, divided
  • 1/2 cup minced shallots
  • 2 apples,* peeled, cored and cubed about 2 cups
  • 1/2 cup dried cranberries or dried cherries
  • 1/4 cup maple syrup or maple sugar
  • 2 tablespoons fresh-squeezed orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon each salt and pepper

Instructions

1. Preheat the oven to 400 degrees.

2. Cut acorn squash in half lengthwise and scoop out the seeds and strings.

3. Brush 1 tablespoon olive or coconut oil over the cut surface. Place squash cut side down in a glass or clay baking dish. Add water to cover the bottom of the pan (about ½ inch) and bake in preheated oven for 30 to 35 minutes, until tender. Discard water.

4. Heat the remaining olive or coconut oil in a large skillet and sauté the shallots for about 3 minutes, stirring until softened. Add the apple and cook about 3 minutes more, stirring until blended.

5. Add the cranberries, maple syrup or sugar, orange juice, cinnamon, salt, and pepper. Cover and cook about 5 minutes.

6. Spoon the stuffing into the squash cavities and bake uncovered 15 to 20 minutes more. Serve hot.

TIP: Fuji, Gala, Rome or Braeburn apples are good choices for this dish.

Each serving contains 336 calories, 11g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 64g carbohydrate, 302mg sodium, 5g fiber, 3g protein

 

 

Vegan Apple Stuffed Acorn Squash

Vegan Apple Stuffed Acorn Squash

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Ingredients

  • 2 medium acorn squash
  • 3 tablespoons olive oil or coconut oil divided
  • 1/2 cup minced shallots
  • 2 apples * peeled, cored and cubed about 2 cups
  • 1/2 cup dried cranberries or dried cherries
  • 1/4 cup maple syrup or maple sugar
  • 2 tablespoons fresh-squeezed orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon each salt and pepper

Instructions

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut acorn squash in half lengthwise and scoop out the seeds and strings.
  3. Brush 1 tablespoon olive or coconut oil over the cut surface. Place squash cut side down in a glass or clay baking dish. Add water to cover the bottom of the pan (about ½ inch) and bake in preheated oven for 30 to 35 minutes, until tender. Discard water.
  4. Heat the remaining olive or coconut oil in a large skillet and sauté the shallots for about 3 minutes, stirring until softened. Add the apple and cook about 3 minutes more, stirring until blended.
  5. Add the cranberries, maple syrup or sugar, orange juice, cinnamon, salt, and pepper. Cover and cook about 5 minutes.
  6. Spoon the stuffing into the squash cavities and bake uncovered 15 to 20 minutes more. Serve hot.

Recipe Notes

TIP: Fuji, Gala, Rome or Braeburn apples are good choices for this dish. Each serving contains 336 calories, 11g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 64g carbohydrate, 302mg sodium, 5g fiber, 3g protein


more recipes you might like

VEGAN CREAMY GREEN VEGETABLE DETOX SOUP

Cleansing Green Smoothie

CLEANSING GREEN SMOOTHIE

Vegan Lentil Salad

VEGAN LENTIL SALAD

RAW VEGAN KEY LIME PIE

DELICIOUS VEGAN DATE MUFFINS

Vegan Paleo Chai Granola

THE BEST VEGAN PALEO CHAI GRANOLA



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating