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August 17, 2019 2 min read

This colorful stuffed roasted acorn squash has plenty of flavor and makes a healthy and filling dinner that everyone will love. You may substitute the rice with any other leftover cooked grain.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Recipe Type: Main, Vegan, Paleo, Gluten-Free
Cuisine: Mediterranean

Ingredients:

  • 3 acorn squash, cut in half and seeds scooped out
  • 3 tablespoons olive oil, divided
  • 1 small red onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 apples, cored and diced
  • 1 tablespoon Tulia Apple Cinnamon Supersnack
  • 1 cup cooked rice
  • 1 cup fresh baby kale
  • 1/3 cup ground walnuts
  • A handful of fresh parsley, chopped
  • Salt and pepper to taste
Sauce
  • 1/4 cup tahini
  • 1 garlic clove, minced
  • Juice of 1/2 lemon
  • 2 tablespoons pomegranate molasses
  • A pinch of Baharat or ras el hanout spice mix
  • 1 cup unsweetened plain plant yogurt

Preparation:

1. Heat the oven to 425F/220C/Gas 7.

2. Place the acorn squash halves hollow side up, on a rimmed baking tray and brush with 1 tablespoon olive oil. Bake for about 20 – 25 minutes, until tender.
3. Meanwhile heat the remaining 2 tablespoons olive oil in a large skillet and sauté the onion and celery for about 3 minutes. 
4. Add garlic, apples and Tulia Apple Cinnamon Supersnack; cook, stirring for 2-3 minutes or until the apples are tender. Add rice, baby kale and heat for about 3 minutes or until the kale has wilted, adding a little water if the mixture becomes too dry. Stir in the walnuts and parsley.
5. Spoon the stuffing into the roasted acorn squash and place under the broiler for 3 to 4 minutes.
6. Blend together all sauce ingredients and drizzle over the squash before serving. Enjoy!