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Mediterranean stuffed acorn squash
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4.89 from 9 votes

Mediterranean Stuffed Acorn Squash

Mediterranean stuffed acorn squash is easy, delicious and a showstopper. This vegetarian version is customizable to your liking!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 86kcal
Author: Shadi HasanzadeNemati

Ingredients

  • 2 acorn squash
  • 3 tbsp olive oil extra virgin
  • 1 onion chopped
  • 2 cloves garlic minced
  • ½ red bell pepper diced
  • ½ tbsp tomato paste
  • 1 tbsp pomegranate molasses
  • 1 cup cooked rice
  • ½ teaspoon cumin
  • ½ tsp coriander
  • ¼ teaspoon turmeric
  • ½ teaspoon paprika
  • 1 teaspoon sumac
  • ½ teaspoon kosher salt
  • ⅓ cup walnuts chopped
  • ⅓ cup parsley chopped
  • 1 lemon juice of

Instructions

  • Preheat the oven to 400 degrees F. Cut the acorn squash in half and scoop out the seeds and strings. Place the acorn squash halves on the baking sheet and brush lightly with 1 tablespoon of olive oil. Roast in the oven for 40 minutes until they are fork tender.
  • Meanwhile, heat the remaining 2 tablespoon of olive oil in a pan over medium heat. Saute the onion until translucent. Add the garlic and bell pepper. Cook for 2-3 minutes.
  • Add in the tomato paste and pomegranate molasses. Stir to combine and cook for another 2 minutes. Add in the cooked rice followed by the cumin, coriander, turmeric, paprika, sumac and salt. Mix and cook for 2 more minutes.
  • Add in the walnuts, parsley and lemon juice. Stir and turn the heat off.
  • Set the oven to 375 degrees F. Spoon the filling into the roasted acorn squash. Place them on a baking sheet and bake for 15 minutes.

Video

Notes

  • Store the leftovers in an airtight container and refrigerate for up to 4 days. To reheat, place the leftovers in a baking pan covered with aluminum foil. Reheat at 325 degrees F for 15 minutes. 
  • You can use leftover basmati, jasmine or brown rice for this recipe. 
  • Jazz up this recipe by adding some feta cheese or mozzarella at the very end. 

Nutrition

Calories: 86kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 748mg | Fiber: 3g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg