#BEANS AND ROAST ACORN SQUASH HOW TO#

Alternatively, embrace its Mexican flavors and pair it with my Mexican street corn salad!ĭepending on the size of your acorn squash, you may have some of the filling left over. My leftover suggestion: make post T-giving tacos! If you make it on its own, I recommend pairing it with a simple veggie side like roasted beets, lemon green beans, or roasted cauliflower. If you serve this stuffed acorn squash recipe at Thanksgiving, I’m sure you’ll have a spread of dishes like cornbread stuffing, cauliflower mashed potatoes, an autumn salad, and apple pie or crumble to go with it.

When the squash halves are tender and golden brown, remove them from the oven and load them up with the yummy filling! Enjoy! While the squash roasts, sauté the onion and stir in the other ingredients.

Onion, green onions, and green chiles add heat and depth of flavor.

Feta gives it a tangy, salty punch of flavor.

Cooked quinoa and black beans make up its hearty base.

This stuffed acorn squash filling is DELICIOUS, hearty, and healthy. Vegetarian Stuffed Acorn Squash Recipe Ingredients Instead of using wild rice, dried cranberries, and onions and celery in my filling, I went in a totally different direction: Tex-Mex! Obviously, you won’t find ground beef or a sausage and apple combination here, but I also veered off the traditional vegetarian stuffed acorn squash path. When I started working on this recipe, I knew I wanted to make an unconventional stuffed squash. Now, with hearty vegetarian main dishes like this stuffed acorn squash, I couldn’t miss the turkey less.

#BEANS AND ROAST ACORN SQUASH HOW TO#

The year I first became vegetarian I truly missed the turkey part of turkey day. It seems like ages ago now, but back then I barely knew how to cook for myself, let alone embrace seasonal foods like squashes, Brussels sprouts, and sweet potatoes (you know, the kind without marshmallows).

Beans and roast acorn squash