This squash recipe, with farro, nuts, celery, and onions, makes a great main dish for a plant-based meal. You can omit the nuts if you have someone with a tree-nut allergy, and change the croutons to gluten-free, if needed. I used fresh thyme, but you could use sage or tarragon just as easily or even combine two or three.

This whole dish, start to finish, can be made in about an hour. After roasting the squash, and making the filling separately, you just fill and roast for 5-8 minutes. This would also lend itself to being made a bit ahead of time, although you might need to heat for longer if the squash has cooled too much.

For a complete plant-based meal featuring this dish, consider the following:

• Marinated Mushrooms – Dairy-free, gluten-free, vegan
• Yogurt-Marinated Mushrooms – Dairy-free, gluten-free, vegan
• Spaghetti all’Aglio, Olio, and Pepperoncini – Dairy-free, vegan
• Asparagus with Hollandaise Sauce – Dairy-free, gluten-free, vegan
• Delicata Squash Salad – Dairy-free, gluten-free, vegan
• Chocolate Espresso Cake – Dairy-free, vegan

Stuffed Acorn Squash

As the filling is prepared separately, you can make this ahead of time. Just be sure to warm it up before filling the squash halves as it only roasts for 5-8 minutes.

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Prep Time 40 minutes mins

Cook Time 8 minutes mins

Total Time 48 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 4

Calories 314 kcal

Ingredients

  

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• 2 acorn squash sliced in half, seeds removed
• 2 Tbsp olive oil divided
• 1 large onion chopped
• 1 cup celery chopped, about 2 stalks
• 2 cloves garlic minced
• 2 cups kale stems removed; torn into small pieces
• 1 apple peeled, chopped into small pieces
• ¾ cup farro cooked
• salt and pepper to taste
• 1 cup croutons omit/use gluten-free
• ⅓ cup dried cranberries
• ⅓ cup pecans chopped
• ¼ cup fresh herbs such as sage or thyme or a combination

Instructions

 

• Preheat oven to 400 degrees Fahrenheit. Halve each acorn squash and clean out the seeds and stringy pulp. Salt the inside of each half and brush liberally with olive oil. Place each half on a roasting pan cut side up. Roast for 30 minutes, or until the squash is fully cooked and easily pierced with a fork.
• While the squash is roasting, cook farro according to instructions.
• Meanwhile, heat 1 tablespoon of olive oil in a pan. Sauté the chopped onion, minced garlic, and sliced celery over medium heat for about 5-8 minutes.
• Add the torn kale, chopped apple, fresh herbs, and stir. Cover and allow the kale to cook down for about 5 minutes, stirring every couple of minutes. Season with salt and pepper to taste.
• Add the croutons, dried cranberries, and chopped pecans and stir. If the croutons are large, you may want to cut them into halves or quarters. Taste the mixture to make sure it's seasoned well enough.
• Lower the oven temperature to 350F. Spoon the stuffing mixture into each half of the squash. Roast for 5-8 minutes, or until everything is heated through. Allow to cool for 5 minutes and serve warm.

Notes

You can omit the croutons or use gluten free ones if needed. 

Nutrition

Serving: 1gCalories: 314kcalCarbohydrates: 49gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 92mgPotassium: 1032mgFiber: 8gSugar: 14gVitamin A: 2823IUVitamin C: 49mgCalcium: 151mgIron: 3mg

Keyword dairy-free, gluten-free, vegan, vegetarian

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